Winter Warmers

It has been cold in Brisbane this year - really it has! So this year I pulled out a favorite recipe and made good old Bacon Hock Soup. YUM.  I have made this for years.  There isn't really a recipe because it changes according to what I have in my fridge or cupboard. 

I used to make this on Saturday mornings after a visit to the markets and in time to be eaten after morning rugby, soccer, hockey or netball.  There was nothing better than arriving home to the smell of warm soup when you were frozen to the bone. Hot showers, clean clothes and then a line up for pies, fresh bread and soup.  My kids always liked this soup.  While they weren't particularly fussy eaters, except for No.3, this was a great way to get fresh vegetables into them.

I recently took a pot of this soup to a communal dinner and it disappeared really quickly. When I feed it to others I am usually asked for the recipe so here you go for a nice winter warmer.

Bacon Hock Soup
1 Bacon Hock, throw the whole thing in skin and all
1/2 small Pumpkin - I prefer the grey skinned ones but any variety will do, skinned and chopped
3 - 4 medium potatoes, skinned and roughly chopped
2 - 4 sticks of celery, cut into small dices, chop the leaves and add these too
3 - 4 carrots, cleaned and diced
1/2 - 1 Leek, cleaned well and finely diced
These ingredient form the base and then I add anything else that needs using up like that odd 1/2 a tomato that no one will eat and will go to waste. Throw that in. I don't usually add too much tomato as it alters the favor too much. However mushrooms, zucchinis, broccoli, cauliflower and corn can all be added. Sometimes if I am short of fresh veges I will add some frozen ones if I have those in the freezer. The pumpkin and / or potatoes can be substituted with sweet potato if preferred. Add in some herbs if you like them, parsley and thyme work well. Dont season until the end because the bacon and the celery leaves will add saltiness to the  soup.
Method
1. Cut everything up and add it to a large pot (use one with a thick bottom so that nothing catches and burns) with the Bacon hock.
2. Cover with water and boil for a couple of hours.
3. Remove the Bacon hock from the pot and place on a cutting surface - it should be falling apart by this stage so be careful beacuse its hot!
4. Carefully remove all the skin and fat and then shred the meat off the bone.
5. a. For a chunky soup, use a potato masher mash to break up all the larger chunks of potato and pumpkin. (This is why you need to cut the other ingredients into small dice).
or
5.b For a smooth thick soup, through all the vegetables into your food processor and process until blended. 
6. Add your meat back into the vegetables, check your seasoning and add if required and then it is ready to serve.

I like to  cook this in the morning if I have time and leave it to sit with the bacon hock in it until closer to when it is eaten.  The flavours develop the longer it stands.  It is great the next day if you are lucky enough to have some left over.  Enjoy!!