Pea & Wood Smoked Bacon Hock Soup

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

1. 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.
2. In a large saucepan over med. heat, saute onion and celery until softened, then add garlic and stock and bring to a simmer. 
3. Add peas and cook until tender, then remove from heat.
4. Add mint and thyme and allow to sit for 10-15 mins to allow herbs to infuse into the mix.
5. In batches, blend soup mix until smooth and return to saucepan to warm, then season to taste.
6. Ladle into soup bowls, garnish with hock meat, mint and pea sprouts.
7. Serve & enjoy!