I know I promised more posts relating to chocolate but with all this awesome weather we're having I thought a hearty soup would be more in keeping with these inclement weather conditions. Rain, rain, go away!
A straight forward recipe which I borrowed from Adrian Edmondson's new TV programme, 'Ade in Britain'. Ham Hocks are from the ankle/calf region of the pig. The meat is not fatty and becomes very tender after long periods of cooking.
Use a mix of any root vegetables to make this soup. I used the following....
Ingredients: Ham Hock Broth
100g Red lentils
50g Dried haricot beans
50g Pearl barley
2 Potatoes (large)
1 Turnip (large)
4 Red onions
2 Ham hocks (Local Supplier Great Garnetts)
4 Bay leaves
6 Stalks of fresh thyme
Salt and pepper
Preparation Time: 15 minutes
Cooking Time: 3 Hours
- Soak the haricot beans over night in a bowl of water and drain.
- Chop the vegetables into small chunks and place in a large pan with the lentils, pearl barley, haricot beans, bay leaves and thyme or mixed herbs.
- Wash the hocks and add to the pan.
- Season with salt and pepper and cover with cold water.
- Bring to the boil and simmer for three hours.
- Remove the hocks and strip away the meat into large chunks. Discard any bone or remaining fat and return the meat to the pan.
- Adjust the seasoning and serve with chunky bread or herby dumplings.
|Remove the scum, lovely word, from the surface as it builds up.|
Herby Dumplings - add these to the soup after stage 6 and simmer for 20 minutes.
Ingredients - makes eight
6 oz Self raising flour
3 oz Suet
1 tsp Salt
1 tsp Mixed dried herbs
Method - Herby Dumplings
- Mix all the ingredients together and add sufficient water to make a very soft dough. Do not over mix.
- Spoon eight equal size portions into the soup. Cover and simmer gently for twenty minutes.