Root Vegetable And Smoked Pork Soup - cooking recipe

Ingredients

700 g smoked pork chops with bone
3-4 stalks thyme
2 None onions, peeled and coarsely chopped
2 None bay leaves
4 None carrots, peeled and sliced
300 g parsnips, peeled and chopped
300 g parsley root, peeled and chopped
2 tbsp butter

Preparation

Put the pork chops, onions, bay leaves and 2 stalks of thyme in a large saucepan with 6 cups of cold water. Bring to a boil, cover and simmer for about 50 mins. After about 30 mins, add the carrots and parsnips.
Remove the pork, bay leaf and thyme from the pan and set the pork aside to cool slightly. Remove half of the root vegetables from the saucepan with a slotted spoon and puree the rest. Remove the bones from the pork chops and cut into small pieces.
Return the pork and vegetables to the soup and stir in the butter. Simmer for 5 mins and season to taste. Sprinkle with the remaining thyme leaves and serve with a baguette.