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Cooking To The Bone - How To Make Ham Bone Soup

July 13, 2012 | Comments: 0 | Views: 247

Making ham bone soup at home is easy. First find your Ham bone, you might have your own. If not ask your usual deli to save one for you. It might cost a small amount but it will be worth the money. Ask for some meat to remain on the bone, and if it is to your tastes ask for a smoked version

Traditionally Ham bone soup has very few ingredients. This recipe adds some more so that you can produce a more varied and flavoured version than usual. In the cooking and serving process it includes two traditional favourites for Ham, mustard and an egg.

Ingredients

1. A Ham bone with some remaining meat. Subject to the size of your slow baker you might need to chop the bone into smaller pieces. Take care that you do not produce any bone fragments.

2. Vegetables - 1 large onion diced, 4 cloves of garlic chopped, 250 g chopped potatoes, 500 g ripe tomatoes skinned and chopped, 500 g red kidney beans soaked, 500 g of other assorted beans, peas and lentils, 1 bulb of fennel finely chopped.

3. Liquids - 2 litres of vegetable stock. Please do not use bouillon cubes or bought in stock, it will probably be high in salt, saturated fats and e numbers. Your dish will be fresh and home-made. Make a simple vegetable stock with 1 kg of mixed chopped vegetables and 2 litres of water. Bring the vegetables and water to the boil, simmer for 30 minutes, take off the heat and stand for 30 minutes then strain. To increase the flavour bring back to the boil and reduce the liquid content, but at no stage add salt.

4. Spices - mustard to the level that you would prefer. Choose a made up strong flavoured English mustard or powder., or one of the French regional versions.

Methods

1. Place the ingredients into a slow cooker or large thick bottomed pan.

2. Bring to boiling point and slowly simmer for 6 hours.

Serving

1. Remove the bone from the pan. Chop into small pieces any Ham that remains on the bone, and any pieces that have become separated during cooking, and set aside.

2. Adjust the consistency and flavouring of the soup. Either blend or leave the texture chunky, if further finished soup needs to be thinner add home-made vegetable stock or water, possibly even beer cider or wine!

3. Serve the liquid in bowls topped with the chopped ham, a lightly poached hens egg and fresh crusty bread.

Comments

Other than the remaining Ham, the dish will be low in saturated fats and salt, but high in flavour, vitamins and minerals. The levels of calories will depend upon how many bowls of this delicious soup you eat. The extra vegetables and pulses, along with the mustard and poached egg you will have produced a novel soup.

About the author:- Henry Lord is a fanatical enthusiast and lover of all things seafood. He has been a professional chef for nearly twenty five years. Additionally if you visit the website http://www.cookingseafoodathome.com, now and enter your name and email address, you will receive for FREE the e Booklet on "Home Curing Of Fish". Other FREE e Booklets will follow each month.

Source: EzineArticles
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