Ingredients
- 1 large smoked bacon hock
- 4 cups chicken or vegetable stock
- 4 cups water (plus extra if needed)
- 2 bay leaves
- 4 whole cloves
- 8 whole peppercorns
- 1 tbsp canola oil
- 2 medium onions, diced
- 8 medium waxy potatoes, diced
- 2 carrots, peeled and diced
- 1 x 400g can chickpeas, drained (optional)
- 1 cup frozen green peas
- Fresh parsley, chopped, to serve
Method
- Place the bacon hock into a large stockpot and cover with the stock and water, adding extra water if needed so the hock is fully submerged.
- Add the bay leaves, cloves and peppercorns. Bring to the boil, then reduce the heat, cover and simmer for 1½ hours.
- Carefully remove the bacon hock and set aside to cool slightly. Reserve the cooking stock.
- In a clean large pot, heat the canola oil over medium heat and sauté the onions until softened.
- Add the diced potatoes and carrots, then strain the reserved stock into the pot.
- Remove the skin and bone from the bacon hock, dice or shred the meat, and return it to the soup.
- Bring to the boil, then reduce to a gentle simmer until the potatoes are tender.
- Stir through the chickpeas (if using) and frozen peas. Cook for another 3–5 minutes until heated through.
- Finish with freshly chopped parsley and season with cracked black pepper to taste.
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