Bacon Hock, Parmesan, and Tomato Soup
This simple soup is the ultimate in easy comfort food. Parmesan rinds pack an umami punch and are often used to enrich broths, stews and soups. They store well in the freezer, but you can also buy them in-store.
Ingredients
1 smoked bacon hock
1 large piece parmesan rind (approx. 100g)
3 onions, sliced
½ tsp chilli flakes
1 garlic bulb
1 tin cherry tomatoes
2 Tbsp tomato paste
Freshly grated parmesan, to serve (optional)
Method
Put the bacon hock into a stockpot and cover with cold water. Bring up to a boil for 2 minutes, then drain and rinse any scum from both the hock and the pot. Return the bacon hock to the pot along with the parmesan rind, onions, and chilli flakes. Cut the top off the garlic bulb to expose the cloves and add the bulb to the pot along with 2 litres of water (or just enough to cover the bacon hock). Cook over a low simmer for 3 hours, or until the meat is tender.
Remove the bacon hock and garlic bulb from the pot and set aside. When cool enough to handle, shred the meat finely and return to the pot. Squeeze out the soft cloves from the garlic, mash, and return to the pot, discarding the skins.
Add the cherry tomatoes and tomato paste and simmer over a low heat for 30 minutes. Adjust seasonings to taste. Remove and discard the parmesan rind.
Serve with extra parmesan, if desired, and some freshly ground black pepper. For a more substantial soup, add some tinned beans or lentils to the pan when you add the tinned tomatoes.