Enriched with pork, this half-soup, half-stew is a winter warmer that I return to often. You can include different vegetables such as pattypan squash or zucchini (courgette). Traditionally a starch would not be added, but I find a small amount of pasta or rice helps make the dish more fulfilling. I like to let the soup sit for an hour after cooking, allowing the vegetable and pork flavours to meld together, before reheating.
Ingredients 18
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Method 6
In a heavy-based pot, gently sizzle the in the over a low heat. Add the , collar or shoulder and brown for around 3 minutes on each side.
Remove the meat from the pan and add the , and and sauté for about 5 minutes.
Add the or sausage pieces and brown gently. Return the to the pot, along with the remaining vegetables, and enough or water to cover. Bring to the boil, then gently simmer covered with a lid for 1 hour.
Turn off the heat and allow the soup to sit for 1 hour. During this time, take out the and and set aside until cool enough to handle. Remove the hock from the bone and discard the skin. Dice all the meat into 2 cm (3⁄4 in) pieces and return to the pot.
Reheat the soup and season to taste with salt and pepper. If using or , add to the soup and cook according to the time on the packet.
Serve in bowls topped with the or , with plenty of crusty bread.
