Ingredients with Measurements:
- 1 smoked ham hock (about 1 pound)
- 1 cup pearl barley
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 bay leaf
- 8 cups chicken or vegetable broth
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Rinse the ham hock under cold water and pat dry with paper towels.
2. In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the ham hock and brown on all sides, about 5 minutes.
3. Add the chopped onion, carrots, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. Add the bay leaf, barley, and chicken or vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer, covered, for 1 hour.
5. Remove the ham hock from the pot and let cool slightly. Remove the meat from the bone and shred it into bite-sized pieces.
6. Return the shredded ham to the pot and discard the bone.
7. Season the soup with salt and pepper to taste.
8. Serve the soup hot, garnished with chopped parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour 15 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 300
- Fat: 8g
- Carbohydrates: 37g
- Protein: 22g
Substitutions for ingredients:
- You can use any type of broth you prefer, such as beef or pork broth.
- If you don't have pearl barley, you can use regular barley or even rice.
Variations:
- Add other vegetables to the soup, such as potatoes or parsnips.
- Use different herbs to flavor the soup, such as thyme or rosemary.
- Add a can of diced tomatoes for a slightly different flavor.
Tips and tricks:
- If you don't have time to brown the ham hock, you can skip this step.
- You can make this soup ahead of time and reheat it when ready to serve.
- If the soup is too thick, you can add more broth or water to thin it out.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a slice of crusty bread on the side.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a side salad or a slice of bread.
Suggested side dishes:
- Green salad
- Crusty bread
Troubleshooting advice:
- If the soup is too thin, you can add more barley to thicken it up.
- If the soup is too salty, you can add more water or broth to dilute the saltiness.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Ham hock and barley soup is a traditional dish in many European countries, including Germany and Poland.
Flavor profiles:
- Smoky, savory, and hearty
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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