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Waterblommetjie and Pork Knuckle Soup
This is a personal favourite of mine, I created this dish when the Cape Pondweed (waterblommetijies) came into season.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 30 mins
Ingredients
¼ C (60 ml) cooking oil
1 medium onion, finely diced
1 large carrot, peeled & finely diced
1 medium celeriac, peeled &Â finely diced
4 garlic cloves, thinly sliced
100 ml white wine for cooking
2 kg smoked pork knuckle, cooked &Â pulled
1 C (250 ml) green beans, washed &Â thinly sliced
4 C (1 l) Waterblommetjies washed & broken into small pieces
2 tsp (10 ml) fresh sage, chopped
¼ tsp (5 ml) fresh oregano, chopped
2 bay leaves
5 sprigs of thyme
8 C (2 l) chicken stock
4 medium potatoes, diced
salt & pepper
2 tsp (10 ml) fresh parsley, chopped
Method
In a medium-sized pot, add the oil and over a low heat sweat the onions. When translucent, add the carrots and celeriac and gently stir. Lay the
garlic slices over the vegetables and cover the pot for 2 minutes, the steam will soften the garlic.
De-glaze the pan with the wine and add the pulled pork.
Add the green beans, waterblommetjies, sage, oregano and chicken stock and allow to simmer for 10 minutes over a low heat, until all the flavours have infused.
Add the potatoes and cook for 10 minutes until tender. Season to taste and finish with chopped parsley.
This soup is best eaten the next day as the flavours develop beautifully overnight. Serve with fresh bread and German mustard.
