[oz-food] Re: Winter soup

From: Susan Yuen <susan.yuen@xxxxxxxxx>
To: oz-food@xxxxxxxxxxxxx
Date: Sat, 5 Jun 2021 21:17:56 +0800

Oh my.
That was a day's work...
and a wonderful night's meal.
Yum

Susan

On Sat, 5 Jun 2021, 5:45 pm Tilden, Steve ST, <
Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:

Hi Everyone

Thought I’d paste some (very poor) pictures of my winter soup “fixins”. I
won’t post a picture if the soup itself, as , well, soup looks pretty
boring, but smells, tastes and warms fantastic.

These are my main raw ingredients. Smoked ham hocks,  pearl barley, green
split peas and an Italian soup mix (Mackenzies) bean blend. Soak the grains
overnight with 6 bay leaves and 12 peppercorns, and next day  simmer till
done in a separate pot to the hocks. Skim off scum as it forms.

The hocks are simmered 2 hours, just until the meat falls away from the
bone. Then the meat is taken off the bone, the skin and gelatinous bits
separated, then meat cut into 1cm cubes, and back into the pot with the
bones and the cooked grains. Most of the gelatinous bits are then taken as
niblage, the fat scraped from the skin and the skin cut into 2cm slivers
and back into the pot with 2 or more Tbsp mixed harbs. This all simmers ½
the day. Add 2 each finely chopped carrots and onions and celery sticks.
This then simmers for an hour minimum,  and, voila,  hearty food for 5
days. There is still a small amount of fat I leave in for flavour.

Cheers

Steve

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Follow-Ups:
- [oz-food] Re: Winter soup
  - From: Tilden, Steve ST

References:
- [oz-food] Winter soup
  - From: Tilden, Steve ST

[oz-food] Re: Winter soup

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