Ham Hock Broth

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)
6 Carrots
4 Red onions
2 Ham hocks (Local Supplier Great Garnetts)
4 Bay leaves
6 Stalks of fresh thyme
Salt and pepper
Water

Preparation Time: 15 minutes
Cooking Time: 3 Hours

Method:

1. Soak the haricot beans over night in a bowl of water and drain.
2. 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.
3. Wash the hocks and add to the pan.
4. Season with salt and pepper and cover with cold water.
5. Bring to the boil and simmer for three hours.
6. Remove the hocks and strip away the meat into large chunks. Discard any bone or remaining fat and return the meat to the pan.
7. Adjust the seasoning and serve with chunky bread or herby dumplings.

Remove the scum, lovely word, from the surface as it builds up.

To make this broth more of a meal serve with herby dumplings.

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

1. Mix all the ingredients together and add sufficient water to make a very soft dough. Do not over mix.
2. Spoon eight equal size portions into the soup. Cover and simmer gently for twenty minutes.

Turnip and Bacon Soup

Sorry chocolate lovers......I promise the next post will be about chocolate! I can't seem to get enough soup at this time of year.  This recipe produces an excellent soup and comes from the lovely Kerry at Rocket and Rhubarb. 
Enjoy!

Ingredients (All vegetables supplied by Rocket and Rhubarb)

25g butter
125g rindless smoked bacon, roughly chopped
1 onion, roughly chopped
400g potatoes, chopped
750g turnips, chopped
1.2 litres chicken stock
150ml milk (or you could use single cream for a creamier finish)
1 bay leaf
1 small sprig of thyme, chopped or 1tsp dried thyme
Salt and pepper

Method

Melt the butter in a large, heavy-based saucepan, add the bacon and cook over a moderate heat until crisp and golden. Remove with a slotted spoon and reserve leaving the lovely bacon-flavoured in a pan.

Add the onion to the bacon fat and cook gently for 5 minutes. Then add the potatoes and turnips. Cook for a further 5 minutes.

Add the stock and the bay leaf and thyme and bring to the boil, then reduce the heat and cook for 30-35 minutes or until the vegetables are tender.

Remove and discard the bay leaf.

Two service options:

If you like a chunky soup then lightly mash to keep it chunky or.......

In a blender or food processor, blend the soup in batches until smooth, then transfer to a clean saucepan. Add the reserved bacon and the milk and reheat very gently but do not boil. Serve the soup in warm bowls and sprinkle with a little finely chopped parsley if you have some....well I didn't!

Delicious!

Ready to eat in 45 minutes

Homemade Leek and Potato Soup



Fresh vegetables from Rocket and Rhubarb

 Ok, I know Leek and Potato has nothing to do with chocolate but, I could not resist making this delicious soup on such a cold day! 

It is just what you need to warm you up and at no great expense. All fresh vegetables have been purchased from Rocket and Rhubarb!  





This recipe is so easy even my husband can make it, and so, he has. There was even enough time for him to watch this afternoon's rugby.

Ingredients:

1. 2 Large leeks
2. 450g potatoes (approx. 4-5 medium size potatoes)
3. 1 tbspn vegetable oil
4. 50g butter
5. Freshly milled black pepper
6. 2 tbspns plain flour
7. 2-3 tspns of freshly chopped thyme or  1 tspn dried mixed herbs
8. 1 pint semi-skimmed milk
9. 1 chicken stock cube made up to a pint with hot water
10. Salt - 1 tspn

Method:

1. Take the leeks and remove a few of the thick, outer leaves and cut the ends off. Using a large knife slice the leek in half, length ways. Wash thoroughly and chop the leeks into slices.

• Peel the potatoes and cut into large chunks, no need to be accurate with this one!

• Melt the butter and oil in a large pan adding the chopped leeks and potatoes. Stir and gently fry for five minutes, add the freshly chopped thyme or dried herbs.

• Keeping the pan on the heat add the plain flour to the vegetables and stir well ensuring all flour is mixed evenly throughout.

• Gradually add the stock and the milk to the pan, stirring all the time. Bring this to the boil then reduce the heat to a gentle simmer for 20 minutes or until the potatoes are thoroughly cooked. Stir every now and again.
• At this point you can totally blend the soup, mash it lightly for a rougher texture or leave as is according to your personal preference. Do not forget to add salt to taste.
• Your freshly made soup is now ready to eat or freeze for another day. Enjoy!

Preparation time: 15-20 minutes

Cooking time: 30 minutes