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Recipe for ham soup
Aug. 7th, 2009 11:34 amGonna try to note what I'm doing to it this time so I can somewhat-reproduce it when it's done, if it turns out good (smells good so far).
-Put stock pot on to heat, add 1.5 gallons water, 2 tbsp butter, parsley, sage, rosemary, thyme, and one package mirepoix
-Rinse beans (have been soaking overnight) and add to stock pot
-Add ham bone/meat to stock pot, bring to boil, reduce to medium-low heat and cover
-Add one chopped leek to stock pot, stir, cover and leave to simmer (11:22 am)
-Removed meat from soup (2:25 pm)--at this point, it was cooked to the point of literally falling apart, so it took some effort to retrieve the biggest pieces and transfer them to a cutting board to cool
-Added 6 medium Yukon Gold potatoes, cut into large pieces
-Added 1.5 lbs baby carrots, cut in half widthwise
-Cleaned meat and returned it to the soup--the bones were completely clean already, so I removed fat, cartilage and "trash" bits and returned the good meat and the two largest bone pieces to the pot
-Stirred and left to simmer (3:00 pm)
-Ate with warm ciabatta (7:30 pm), and left rest to cool
--
Now I'm at the "let it simmer" stage, I'll go back and stir it in an hour or so... I've got chopped up one 24 oz bag of baby carrots and will slowly work my way through the potatoes as the rest simmers. (I'll save a few of the potatoes to work on while the hambone cools enough for me to cut that down, too.) I'll come back and edit this with further steps as I do them. ^_^
I'm back to "let it simmer" so the potatoes and carrots can get nice and soft... it's looking pretty good, there's still probably a chunk or two of "uncleaned" meat in there since I was having a hard time getting it all (it was one huge piece when I put it in, but not so much after 3 hours in there). By this evening when I'm ready for dinner, I should be able to have a bowl of this and start portioning out the rest to freeze for later. Next time, I may also get a package of neutrally-flavored or complimentary-flavored instant mashed potatoes to mix in and thicken it a bit, but I'll see how it looks after the potatoes have cooked into it for a while.
Needs more seasoning, the broth didn't have quite enough taste... the bones broke down a bit in the hot, too, and I ended up removing two big chunks from my bowl. :D So next time, I'll do two leeks, more herbs, and possibly some salt and black pepper. I may also sautee the mirepoix before adding it, and use the mashed potatoes to thicken it. It's a work in progress, but hey, it was fairly tasty. ^_^
-Put stock pot on to heat, add 1.5 gallons water, 2 tbsp butter, parsley, sage, rosemary, thyme, and one package mirepoix
-Rinse beans (have been soaking overnight) and add to stock pot
-Add ham bone/meat to stock pot, bring to boil, reduce to medium-low heat and cover
-Add one chopped leek to stock pot, stir, cover and leave to simmer (11:22 am)
-Removed meat from soup (2:25 pm)--at this point, it was cooked to the point of literally falling apart, so it took some effort to retrieve the biggest pieces and transfer them to a cutting board to cool
-Added 6 medium Yukon Gold potatoes, cut into large pieces
-Added 1.5 lbs baby carrots, cut in half widthwise
-Cleaned meat and returned it to the soup--the bones were completely clean already, so I removed fat, cartilage and "trash" bits and returned the good meat and the two largest bone pieces to the pot
-Stirred and left to simmer (3:00 pm)
-Ate with warm ciabatta (7:30 pm), and left rest to cool
--
Needs more seasoning, the broth didn't have quite enough taste... the bones broke down a bit in the hot, too, and I ended up removing two big chunks from my bowl. :D So next time, I'll do two leeks, more herbs, and possibly some salt and black pepper. I may also sautee the mirepoix before adding it, and use the mashed potatoes to thicken it. It's a work in progress, but hey, it was fairly tasty. ^_^
