Guest guest Posted July 26, 2006 Report Share Posted July 26, 2006 Thanks Kerry - I'm going to soup it up this weekend. Cherie > > Hello everyone, > > The other day at work, the most incredible aroma was coming out of > the staff kitchen and I just had to investigate. One of the girls had > made herself some ham and veg soup and being the hopeless cook that I > am, I asked for a step by step recipe. > > I thought I would share the recipe with you all as I forever printing > your recipes out to try. Not that I have yet but as its a long > weekend here this weekend - our show day tomorrow, I thought I would > pretend to be a cook like the rest of you over the weekend. > > Anyway here the recipe, enjoy and if I dont pop my head up before > leaving this afternoon, take care, be nice to yourself and your > weekend is coming too, just I get mine faster:) > > > Cheers > > Kerry from Darwin > > *************************************************** > > Ham and Veg soup > > I pkt soup mix (usually with the lentils/ soups - has things like > split peas, barley, beans etc) Recommend the one that says " no need > to soak " or something like that on the back, as they don't seem to > stick as badly. However, if you prefer the mix of another brand, > read what it says about soaking and follow instructions as its a > mission to scrape the stuff off the bottom of the pot! > 2 ham/ bacon (same thing) hocks (from the woolies deli - ask for the > freshest, can be hard to tell from looking, don't get the really dark > ones) > 2 turnips > 2 sweedes > 2 parsnip > 2-3 carrots > 1 med sweet potato > 1-2 med onions > > Root vegetables are the best, especially if you want to freeze the > soup. This recipe freezes really well. Add any other vegies you > want, but bear in mind that green veg don't freeze very well, and > don't take as long to cook. I wouldn't add any salt as the ham hocks > are salted. Pepper and garlic as you fancy. > > 1. Rinse soup mix thoroughly. There tends to be bits of crap in > it. Rinse until water runs clear (or mostly clear) > 2. Cut some of the meat of the ham hocks - not all of it, just a few > chunks. > 3. put soup mix, ham hocks, chunks of meat into a large pot, cover > with cold water. > 4. Put lid on, bring to the boil. Stir occasionally 'cause it could > stick. It will thicken as it cooks, so if it looks like its getting > too thick, add more water, because otherwise its likely to stick and > burn. > 5. Reduce to a simmer. Leave covered, stir occasionally, and simmer > for around an hour- hour and a half. You can't really over cook it > at this stage, only danger is sticking. > 6. Peel and cube vegies. Cut as small or large as you like, but > remember size affects cooking time. Swede takes slightly longer too > cook than the other vegies, so either make it a bit smaller or chuck > it in the pot 10 mins earlier. > 7. Remove bones from soup and cut as much of the meat off as > possible, cut into whatever size you like. Then return meat and > bones to the pot. > 8. Add vegies and more water if required. > 9. Continue to simmer covered, stirring occasionally, for 30-60 > minutes until vegies are cooked to however you want them. > > When its finished, you can dish it up and serve it into individual > serves and freeze. Chuck out the bones. > > > Ham and Veg soup > > I pkt soup mix (usually with the lentils/ soups - has things like > split peas, barley, beans etc) Recommend the one that says " no need > to soak " or something like that on the back, as they don't seem to > stick as badly. However, if you prefer the mix of another brand, > read what it says about soaking and follow instructions as its a > mission to scrape the stuff off the bottom of the pot! > 2 ham/ bacon (same thing) hocks (from the woolies deli - ask for the > freshest, can be hard to tell from looking, don't get the really dark > ones) > 2 turnips > 2 sweedes > 2 parsnip > 2-3 carrots > 1 med sweet potato > 1-2 med onions > > Root vegetables are the best, especially if you want to freeze the > soup. This recipe freezes really well. Add any other vegies you > want, but bear in mind that green veg don't freeze very well, and > don't take as long to cook. I wouldn't add any salt as the ham hocks > are salted. Pepper and garlic as you fancy. > > 1. Rinse soup mix thoroughly. There tends to be bits of crap in > it. Rinse until water runs clear (or mostly clear) > 2. Cut some of the meat of the ham hocks - not all of it, just a few > chunks. > 3. put soup mix, ham hocks, chunks of meat into a large pot, cover > with cold water. > 4. Put lid on, bring to the boil. Stir occasionally 'cause it could > stick. It will thicken as it cooks, so if it looks like its getting > too thick, add more water, because otherwise its likely to stick and > burn. > 5. Reduce to a simmer. Leave covered, stir occasionally, and simmer > for around an hour- hour and a half. You can't really over cook it > at this stage, only danger is sticking. > 6. Peel and cube vegies. Cut as small or large as you like, but > remember size affects cooking time. Swede takes slightly longer too > cook than the other vegies, so either make it a bit smaller or chuck > it in the pot 10 mins earlier. > 7. Remove bones from soup and cut as much of the meat off as > possible, cut into whatever size you like. Then return meat and > bones to the pot. > 8. Add vegies and more water if required. > 9. Continue to simmer covered, stirring occasionally, for 30-60 > minutes until vegies are cooked to however you want them. > > When its finished, you can dish it up and serve it into individual > serves and freeze. Chuck out the bones. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2006 Report Share Posted July 26, 2006 Sounds glorious, thanks Kerry. I might have to make me some pea and ham soup now. I love that, as long as the hocks are not too salty of course. Nx Quote Link to comment Share on other sites More sharing options...
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