"I made this British veg,barley and ham hock soup and it's bowl licking good!"
Chunky Vegetable And Ham Hock Soup
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Recipe Intro From bealubas
Chunky vegetable soup from a recipe by Jamie Oliver @bealubas
RECIPE:
Serves 8
1x700g ham hock
125g split peas
2 onions, peeled
2 carrots, peeled
3 celery sticks, trimmed, leaves reserved
1 bay leaf
½ swede
1 parsnip
1 leek, trimmed
A bunch of flat-leaf parsley
Olive oil
125g pearl barley
1 tbsp English mustard
2 tbsp white wine vinegar
1. Start the night before by soaking the ham hock in lots of cold water in the fridge, and soaking the yellow split peas separately.
2. When you are ready to cook your soup, place the ham hock in a large pan and pour in enough cold water to cover. Roughly chop 1 onion, 1 carrot, 2 celery sticks and add to the pan along with the bay leaf.
3. Bring to the boil over a high heat. Turn the heat down, cover with a lid (slightly ajar) and leave to simmer gently for around 2 ½ hours or until the meat is tender and falling off the bone. Keep an eye on the water levels and top it up occasionally, so that the hock is always covered.
4. When the ham is ready, remove it from the stock and sieve the liquid, discarding the veg. Peel and finely chop the remaining onion and carrot, and the swede and parsnip. Finely slice the leek and remaining celery. Pick the parsley leaves, keep to one side, and finely slice the stalks.
5. Pour a glug of olive oil in a large pan and place over a low-medium heat. Add all the chopped vegetables and saute low and slow for about 15 minutes, until soft and sticky but not coloured.
6. Stir in the drained, soaked split peas, and pearl barley and mustard. After 1 minute, add the 1.5 litres of the strained ham stock and return to the boil. Reduce the heat to low, cover the pan and simmer the soup for an hour, until the split peas are tender.
7. While the soup is cooking place the parsley leaves in a blender with a few glugs of oil, the vinegar and a pinch of salt and pepper. Blitz until you have vibrant green oil, adding a little more olive oil if it’s very thick.
8. When the soup is ready, roughly mash it with a potato masher, giving it a creamy yet chunky texture. Shred the ham hock and chop the celery leaves, and stir both through the soup. Season to taste and serve ladled into bowls, and swirled with a spoonful of the lovely parsley oil.
Serves 8
1x700g ham hock
125g split peas
2 onions, peeled
2 carrots, peeled
3 celery sticks, trimmed, leaves reserved
1 bay leaf
½ swede
1 parsnip
1 leek, trimmed
A bunch of flat-leaf parsley
Olive oil
125g pearl barley
1 tbsp English mustard
2 tbsp white wine vinegar
1. Start the night before by soaking the ham hock in lots of cold water in the fridge, and soaking the yellow split peas separately.
2. When you are ready to cook your soup, place the ham hock in a large pan and pour in enough cold water to cover. Roughly chop 1 onion, 1 carrot, 2 celery sticks and add to the pan along with the bay leaf.
3. Bring to the boil over a high heat. Turn the heat down, cover with a lid (slightly ajar) and leave to simmer gently for around 2 ½ hours or until the meat is tender and falling off the bone. Keep an eye on the water levels and top it up occasionally, so that the hock is always covered.
4. When the ham is ready, remove it from the stock and sieve the liquid, discarding the veg. Peel and finely chop the remaining onion and carrot, and the swede and parsnip. Finely slice the leek and remaining celery. Pick the parsley leaves, keep to one side, and finely slice the stalks.
5. Pour a glug of olive oil in a large pan and place over a low-medium heat. Add all the chopped vegetables and saute low and slow for about 15 minutes, until soft and sticky but not coloured.
6. Stir in the drained, soaked split peas, and pearl barley and mustard. After 1 minute, add the 1.5 litres of the strained ham stock and return to the boil. Reduce the heat to low, cover the pan and simmer the soup for an hour, until the split peas are tender.
7. While the soup is cooking place the parsley leaves in a blender with a few glugs of oil, the vinegar and a pinch of salt and pepper. Blitz until you have vibrant green oil, adding a little more olive oil if it’s very thick.
8. When the soup is ready, roughly mash it with a potato masher, giving it a creamy yet chunky texture. Shred the ham hock and chop the celery leaves, and stir both through the soup. Season to taste and serve ladled into bowls, and swirled with a spoonful of the lovely parsley oil.