• 50gm butter
  • 1 onion diced
  • 2 carrots diced
  • 1 leek diced
  • 4-5 golden kumera peeled and diced
  • 2 litres chicken stock
  • 1 bacon hock or 4-5 rashers of bacon (nitrate free)


1. In a saucepan add butter, onion, carrot, leek and bacon cook until all well browned to give a good flavour.

2. Add kumera then stock simmer until all cooked, add more water during cooking if needed.

3. If using a hock remove and take most of the meat off reserving a small amount for garnishing.

4. In a blender puree the soup along with the meat, return to a clean saucepan and season.

5. Serve with diced bacon on top and focaccia bread.

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