Ulitimately, I want a soup I can freeze for lunches, and fill with veg, and hopefully barley.
But this crazy hungarian one looks good.
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Dried Bean Soup with Smoked Pork Hock - Bableve Recipe
Ingredients for 6 servings
- 145 g (5 oz.) White Bean or White Kidney Bean
- 1 smoked Pork hock, about 750 g (1 lb. 8 oz.)
- 200 g (7 oz.) turnip
- 100 g (3 1/2 oz.) carrot
- 1 tbsp. oil
- 2 tbsp. flour
- 1 clove of garlic
- 1/2 tsp. paprika
- Salt
- Sour cream
Method
- Soak the beans overnight.
- Place the pork hock in a soup pot; cover with water and boil for 15 minutes. If the broth is too salty, add more water.
- Continue cooking until the pork is almost tender; add the beans.
- When the beans are almost cooked, add the other vegetables, cut into pieces.
- Once the hock is cooked, remove it; bone it, chop the meat and return it to the pot.
- Make a roux: brown the flour in the oil until nicely colored; add the garlic and heat for a few seconds. Remove from the heat; sprinkle with paprika; add 250 ml (1 cup) cold water; mix well and add to the pot.
- Bring to a boil; continue cooking over medium heat for 10 minutes.
Jó étvágyat ! (Bon appétit !)
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This one looks so very convoluted, I'm not even going to put the recipe here. Just the URL.
Some good ideas from a forum of peeps here.
And this one looks delicious, but I can see that when you do it properly, like take the 2 days, it would taste fabulous. I just don't have the time.
I think I'm going to boil the hock, add the barely, and then add some veg. That sounds exciting enough for me today. Should I put the onions and garlic, herbs in when the barley goes in?
What would you do with your very own smoked pork hock?
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4 comments:
a bag of split green peas. always!
and there's no way you need to thicken anything with beans or peas in it, so I don't get the roux thing.
oh and no, I'd fry the onions and garlic at the beginning, as per normal. the hock is already cooked so it's jut a matter of soaking off the flavour and the meat.
Ok, So I soaked the foot with an apple, bay leaves, garlic, spring onions that needed it, peppercorns, celery sticks, and thyme. Boiled it for about an hour. Then I added barley, then when the meat was falling off the bone I added the veg, inclucing raw onion. It wasn't porky enough, so I added 2 chorizo. Also added a good slug of wostershire sauce, pepper, salt and vegita stock. And fresh thyme.
It tastes pretty good. Like a porky porridge. I hope it freezes well.
Oh, and I hate pea and ham soup. My mother burnt every pot she ever made. I'm so glad that this didn't get that dry, furry, hammy flavour. I wouldn't have coped.
I'm a big fan of pumpkin soup made with bakon bones, so given ham hock I'd probably boil up with much potato, pumpkin and garlic.
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