Roasted Garlic Pea & Knuckle Soup
Jazz up an old classic with this tasty Roasted Garlic Pea and Knuckle soup. Tasty German knuckle in a smoky soup, talk about scrumptious!
what you need
- 650g Three Aussie Farmers German Style Pork Knuckle
- 200g Three Aussie Farmers Pork Bones
- 1 Tbsp. olive oil
- 1 brown onion, roughly chopped
- 2 whole garlic cloves, roasted
- 3 sticks celery, roughly chopped
- 2 potatoes, peeled and quartered
- 2 carrots, peeled & roughly chopped
- 1 cup split green peas, rinsed
- 3 cups chicken stock
- 1 dried bay leaf
- Salt & pepper to season
- Crusty bread, to serve
how to make it
- Heat olive oil in a large fry-pan over med heat, then sauté onions until soft. Add celery and carrots. Transfer to slow cooker.
- Add the bones, potatoes, bay leaf, salt, pepper, chicken stock, 1L of water and split green peas to large saucepan. Bring to the boil, then reduce heat, cover with lid and cook on low for 1.5 hours.
- Pre-heat oven to 180°C. Wrap garlic in foil and place in oven for 40 mins.
- Cook German Knuckle according to packet instructions. Add cooking juices (jelly) from packet to the soup.
- Squeeze garlic from skins and stir through soup.
- Remove bones from soup and peel off any remaining meat. Place meat back into soup and discard bones.
- Using a stick blender, blend the soup until smooth or until desired texture.
- Remove crackle from Knuckle and set aside. Shred meat from knuckle and place in soup. Cook over low heat for a further 30 mins.
- Serve with crusty bread and crackle.
Three Aussie Farmers german style pork knuckle
If you haven’t tried a Pork Knuckle – you haven’t lived! This knuckle has been cured and slow cooked for hours – and once you crackle it up at home, there isn’t much that will beat it. Just a tip – serve it with creamy garlic mash and our bier gravy recipe below.
