Sauté garlic and leeks in olive oil on a medium heat for 3 minutes. Add carrots, celery and Pork Hough. Braise for 8-10 minutes then add stock, tomatoes and sugar. Bring to the boil, reduce heat and simmer very gently for 2 hours. If the liquid reduces too much while simmering, add water to compensate.
Stir in the tomato paste and add butter beans and parsley. Simmer for a further 30 minutes, until thick and velvety. Before serving remove hock from the soup, remove bones and skin and cut the meat into 2-3cm cubes. Return the meat to the soup and season with salt and pepper.
The soup is great to cook ahead and stock up your freezer. Once the soup is cooled down, fill in sealable freezer container and freeze. Stick a label with the freezing date onto the container and use within 3 months. Defrost overnight and heat until piping hot throughout.
Serve with crusty bread with butter and chopped chives
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