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Receta Pork Hock And Lentil Soup
by Global Cookbook

Pork Hock And Lentil Soup
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Ingredientes

  • 1 x bacon hock
  • 1 Tbsp. oil + 2 tsp oil, (preferably strongly flavoured extra virgin olive oil)
  • 1 x leek, washed and finely cut
  • 2 med carrots, finely diced
  • 1 x celeriac, peeled and finely diced or possibly
  • 2 Tbsp. minced celery stalk
  • 4 x cloves garlic, crushed (4 to 5)
  • 200 gm red lentils, well washed and liquid removed
  • 1/2 tsp grated nutmeg
  • 1/2 tsp grnd fennel seed
  • 2 Tbsp. finely minced fresh parsley
  • 1 Tbsp. finely minced mint
  • 1 lt chicken, veal or possibly vegetable stock
  • 50 gm grated parmesan cheese
  •     Pepper to season

Direcciones

  1. In a large stock pot or possibly saucepan gently cook the carrot, leek, celeriac or possibly celery, and garlic in 1 Tbsp oil for 3 or possibly 4 min.
  2. Add in liquid removed lentils and stir while continuing to cook for 30 seconds or possibly so.
  3. Add in nutmeg and fennel and stir in.
  4. Stir in about two thirds of each of the mint and parsley, reserving some of each for a pesto sauce to go with the soup.
  5. Add in the hock and stock, put on lid and allow the soup to simmer very slowly for at least 1 1/2 hrs.
  6. Meanwhile, make up a pesto sauce by pounding in a mortar or possibly blending remaining parsley and mint along with the parmesan cheese and 2 Tbsp oil till a smooth paste is achieved. Season with pepper.
  7. When hock is cooked, remove from soup, take off skin and fat, and cut into small bite-sized pcs.
  8. To serve, put soup and bacon pcs into individual dishes and top with a spoonful of the pesto sauce. Accompany with crusty bread.
  9. Leftover potential: Keeps well for several days in the refrigerator.