Potato and Pork Soup

Ingredients:

  • 1 cup potato, peeled, cubed

  • ¾ cup white onion, minced 

  • 2 Tbsp. dill fronds, minced

  • ½ pound fresh pork knuckle or shank, bone-in with skin

  • 3 cups starchy potatoes, peeled, cubed

  • 2 cups Homemade Bold and Browned Beef Stock, Unsalted

  • 2 cups water

  • ¼ tsp. white pepper

  • 1 Tbsp. fresh lemon zest

  • ¼ Tbsp. kosher or sea salt, add more later if desired

  • 1 pound smoked ham hock, bone-in

  • Toppings

  • 1 Tbsp. minced fresh parsley, half reserved for garnish

  • 1 cup double cream

  • 1 Tbsp. freshly squeezed lemon juice

Directions:

  1.     Whisk double cream, lemon juice and half of parsley in a small bowl. Cover bowl with saran wrap. Chill until ready to use.

  2.    Except for cream mixture, place remaining ingredients into the Yedi Pressure Cooker.

  3.     Press: SLOW COOKER and LOW. Set the timer to 8 hours. Secure lid.

  4.    After the cooking cycle, fish out ham hock and pork knuckles and place on a holding plate. Roughly shred using forks. Discard bones and pork skin. Return shredded meat to Yedi Pressure Cooker.

  5.     Stir in chilled cream mixture. Taste. Adjust seasoning if needed.

  6.    Pour stew into bowls. Garnish with fresh parsley. Serve. 

Matthew Revich