Ham, barley & vegetable soup

Posted by adm On October - 25 - 2011

How to cook Ham, barley & vegetable soup


  • 1 tbs olive oil
  • 2 onions, shredded
  • 1 (approximately 600g) smoked ham hock-joint
  • 10 cups weewee
  • 1 cup pearl barleycorn, rinsed, knackered
  • 2 carrots, sliced
  • 3 celery sticks, sliced
  • 2 zucchini, sliced
  • Saltiness & freshly ground peppercorn
  • Crusty breadstuff, to dish

How to:

  • Heat oil in a big, deep saucepan over medium passion. Add onions and ready, stirring oftentimes, for 10 minutes or until subdued. Add ham hock and weewee. Cover and bring to the seethe. Reduce heat and simmer, uncovered, for 30 transactions.

  • Add barley to the pan. Simmer, uncovered, for a promote 40 transactions. Add carrots, celery and zucchini and continue to cook for 20 minutes or until the meat starts to fall off the off-white. Remove ham hock from soup and set aside to cool slimly. Remove pan from hotness.

  • Once meat is cool enough to hold, remove build. Shred or chopper. Return to the pan. Taste and season with salt and peppercorn. Return pan to low heat and stir until heated through.

  • Divide soup among serving bowls. Serve with dough.

  • Wine hint: Fresh and barmy, Peter Lehmann Semillon is a refreshingly crisp wine. Serve lightly chilled, it goes well with chicken and seafood. It can be cellared to develop its honey flavours.

  • Prepare time:15 min.

    Cooking time:100 min.

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