To achieve the maximum taste from this soup it is best to buy some fresh ham or bacon, to soak it in cold water for 24 hours to remove any saltiness, and then cook it in some stock. This will create a good ham stock, and you can cut up the meat to go in the soup. If this all sounds a bit too much, then you can make a vegetable broth and I would suggest you add some diced smoked ham to give a more pronounced flavour. Anyway, here is my recipe for the original idea.
The soup can be served as a starter, main course or a supper dish. It looks lovely in a bowl with all the colours and tastes there. You can make it with your own favourite vegetables and serve it with garlic toasts and Parmesan, fried croûtons or just good old–fashioned bread and butter!
To cook the ham or bacon, roughly chop all the vegetables into
Pour on the chicken stock and bring to the simmer. Add the bacon or ham and bring back to the simmer. Cover the pan and cook for about 45 minutes. Leave the meat to stand in its own cooking liquor until cold. This part of the job can be done the day before or in the morning. It keeps the meat moist and helps the stock take on the maximum taste.
Remove the bacon or ham from the stock and cut it into
To prepare the soup, roughly chop all the vegetables into
Add the diced swede and parsnips and continue to cook for a further 10 minutes until all the vegetables are cooked. Add the diced bacon or ham and season with salt and pepper.
© 1994 Gary Rhodes. All rights reserved.