PORK BROTH WITH WATERCRESS AND POTATOES

Serves 4-6

1kg (at least) pork bones or hock,

2 onions, cut into thin wedges

1 stick celery, sliced thinly

1 leek, washed well and sliced thinly

1 bay leaf

1kg potatoes, liseta, whites, Nadine – cut into chunks

500g watercress

Extra virgin olive oil for serving (optional)

Lemon, for serving

Method

Wash the bones in cold water and cut smaller if necessary.  Place into a large pot and cover with cold water, bring to the boil.  Remove any scum and lower the heat, add the bay leaf, celery, onion and leek.  Cook gently for 1 hour.  Add the potatoes, season with salt and pepper and cook for a further 40 minutes or until the potatoes are tender.  Remove the bones and pick off any meat and add back to the soup. Finally add the roughly chopped watercress to the soup.  Simmer for a further 10 minutes, check seasoning. 

Serve with a little drizzle of extra virgin olive oil and a squeeze of lemon juice. Enjoy with lots of crusty bread.