Bacon Hock Soup



For the broth:

1 bacon hock 

2 carrots -cut (Ettrick Gardens)

1 large onion -cut (Ettrick Gardens) 

3 sticks of celery -washed and cut (Oamaru Organics)   

3 cloves garlic (Te Mahanga)  

2 bay leaves 

1-2 Tbsp seeded mustard

1/2 cup sherry

Fresh ground pepper

2 Tbsp tomato paste 

1 litre water


For the Soup: 

2 carrots peeled (Ettrick Gardens)

3 sticks of celery

Greens of the celery (Oamaru Organics)   

1 large onion (Ettrick Gardens)

2 potatoes -peeled (Caithness Farm)

Fresh pepper 



Place all the broth ingredients into either a large slow cooker or heavy ovenproof dish. Cook in the slow cooker for 8 hours on low OR in the ovenproof dish in the oven for 4-5 hours on 160 degrees C. Once the meat is falling from the bone, remove into a dish and cool. Strain the liquid into a soup pot and bring it to the boil. Remove the meat from the bone, discarding the skin and the bones. Using half the meat, shred it up finely and set aside. (We will use the rest of the meat in other dishes). 


Using the peeler, peel strips from the carrots, celery, and cut the onions into thin rings. Dice the potatoes and cut the celery greens roughly. First add the potatoes to the broth, and cook for 10 minutes, then add the onions, carrots and celery, cooking for a further 5 minutes and finally the meat. Simmer for a further 10 minutes and add the celery greens just before serving.


Recipe by: Amy Dougherty


Signup for our newsletter!