Yota`s Pork Knuckle in Carrot and Horseradish Cream Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 2 hrs 15 mins |
| Total Time | 2 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 pork knuckles, fresh
For the brew:
- 1 large onion (s), halved
- 2 glasses white wine
- 5 bay leaves
- 5 juniper berries
- 5 allspice grains
- salt and pepper
- water
For the soup:
- 6 large carrot (s), cleaned
- 0.5 stick ½ leek, cleaned
- 1 small sweet potato (s), peeled
- 1 quince (s), cleaned
- 6 tablespoon, heaped cream horseradish
- 30 g butter, cold
Print Recipe
Pin Recipe Instructions
- Place the pork knuckles in a large saucepan. Add onion, bay leaves, juniper berries, allspice grains, pepper, salt and white wine. Fill up with water as required, about two fingers` width above the meat. Bring to a boil and then simmer on a medium flame for 1.5 hours. Refill evaporated liquid from time to time (please with hot water from the kettle so that the cooking process is not interrupted).
- After 1.5 hours, preheat the oven to 220 degrees Celsius. Switch off the stove.
- Carefully remove the pork legs from the brew and place on a deep baking sheet. Score the skin crosswise with a knife. Salt, pepper well and bake in the oven for about 45 minutes. Turn once in between.
- In the meantime, pass the cooking stock through a sieve and switch the stove on again. Roughly chop the carrots, leek, sweet potato and quince, add to the clear stock and cook until everything is soft. Switch off the stove. Immediately add the cream horseradish and mix everything with a hand blender until creamy. Season to taste with salt. Caution: Risk of burns from spraying! Remove from heat and work in cold butter with a hand blender.
- Switch off the oven, take out the pork legs and cut out handsome slices or pieces.
- First put the cream soup in the plate, then drape the meat in the middle and serve with a crispy caraway or mixed spice bread.
- Tip: Since it is a high-fat dish, you can put mixed pickles on the table and serve dry white wine with it.
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