1 tablespoon chopped fresh tarragon, or 1/2 teaspoon dried tarragon
2 pints water
1 tablespoon chopped parsley
DO NOT ADD SALT
Soak the bacon knuckle overnight in cold water.
Boil covered but unsealed for 5 minutes. Remove from the water and take off the thick skin with a sharp knife.
Replace the knuckle in the cooker and cover with 2 pints water.
Add remaining ingredients and bring to 15 lb pressure.
Replace lid and bring to high pressure.
Cook according to the weight of the knuckle at 12 minutes per lb.
After cooking, cool and refrigerate, then remove all fat.
Re-heat before serving with wholemeal bread.
This is more like a stew than a soup and should be served as a main meal.
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