Smoked Hock, Tomato & Lentil Soup with Cavolo Nero

Method

1. To prepare the stock for the soup, place all ingredients in a large pot and bring to the boil. Reduce heat and simmer, partially covered, for 1¾ hours. Remove the hock from the stock and strain, reserving the stock. Allow the hock to cool, then remove the skin and shred the meat. Set aside.
2. In a large saucepan over medium heat, sauté the onion and garlic in 2 tbsp of olive oil until soft and fragrant. Add the smoked paprika and tomato paste and cook for a further minute. Add the smoked hock stock, chopped tomatoes and brown lentils. Simmer with the lid on until the lentils are cooked. Add the shredded smoked hock meat and simmer for a few more minutes.
3. Taste the soup and season with sea salt and black pepper.
4. Wash and roughly chop the cavolo nero. Heat a frypan over high heat and sauté the cavolo nero in olive oil until just cooked.
5. To serve, pour the soup into bowls, garnish with the cavolo nero and drizzle with olive oil. Sprinkle with cracked black pepper and serve with crusty bread.

1. Find Barossa Fine Foods Smoked Hock in select independent supermarkets across Australia, or visit your local Barossa Fine Foods retail store in South Australia.