Nawww I would have liked to have seen the soup. 🙂
I love hearty soups in winter! Of course anything with ham hocks is out of the
question here. 🙄
Vicki. :-)
On 5 Jun 2021, at 7:45 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.
<image001.jpg>
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.
<image002.jpg>
Cheers
Steve
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