

Pea & Wood Smoked Bacon Hock Soup
This soup is fresh, delicious and completely delightful with salty morsels of tender hock meat.
What You Need
- 1 Three Aussie Farmers Wood Smoked Bacon Hock
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, crushed
- 1L chicken stock
- 1kg frozen baby peas
- ½ bunch fresh mint
- 8 sprigs fresh thyme, leaves removed
- Pea sprouts, to garnish
How To Make It
- Bring a saucepan of water to the boil over high heat. Add hock, then cover and reduce heat to low. Allow to simmer for 2 hrs or until the meat comes off the bone. Remove from the heat, shred and set aside.
- In a large saucepan over med. heat, saute onion and celery until softened, then add garlic and stock and bring to a simmer.
- Add peas and cook until tender, then remove from heat.
- Add mint and thyme and allow to sit for 10-15 mins to allow herbs to infuse into the mix.
- In batches, blend soup mix until smooth and return to saucepan to warm, then season to taste.
- Ladle into soup bowls, garnish with hock meat, mint and pea sprouts.
- Serve & enjoy!