Dutch Pea and Pork Hock Chowder
with Smoked Cheddar Toast
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By Mike
Serves 6
INGREDIENTS
1 smoked pork hock
2 carrots (peeled and quartered)
2 bay leaves
2L vegetable stock
3 cups green split lentils
Smoked Cheese Toast
8 slices ciabatta
4 Tbsp Dijon mustard
1 cup smoked cheddar (grated)
METHOD
Place all chowder ingredients into a slow cooker, or a large pot with a lid.
Bring to the boil, then reduce heat and simmer (covered) for 1 1/2 hours.
Remove the hock and set aside.
Blitz the rest of the soup until smooth.
For the toast, spread mustard over the ciabatta slices and top with smoked cheese.
Place under a hot grill until cheese is golden and bubbling.