How do u make the homemade soup i have described below?

Question

my mum always makes a pot of homemade soup at xmas. i no the ingredants but i just dont know how to make it. she just adds all her veg like carrot celery and leeks, adds a soup bone and some meat.. its the best soup i have tasted but i would love to learn how to make it.

can anyone help me thanks???

Answer 1

place all the vegetables in a large oven proof dish. drizzle with olive oil and roast for about 25 minutes. meanwhile, bring chicken/vegetable stock (amount will vary according to vegetable) to the boil with the bone in, then add the roast vegetables and simmer for 20 minutes. then add the meat, cook the meat through. if you would like a more runny soup, rather than a chunky broth, use a hand blender for a couple of seconds, leaving some lumps behind (don't forget to remove the bone for this!) and voila, a rustic winter soup!

Answer 2

Get yourself a nice big soup pot.  Always start w/ your aromatics first. Saute them in a little olive oil (starting with the longest cooking ones first ie: carrots celery then add softer ones like garlic and onions last)  After you have done the veggies add the soup bone, add some kind of stock (what ever you like veg, beef or chicken-depends on the flavors you want)  I would simmer that for about 20 mins and then add your meat.  Bring it back up to a simmer and you should be all set.  Hope it helped!

Answer 3

Just chop all the ingredients, put in a large pot with the soup bone add plenty of water and leave ti simmer for about an hour stirring frequently. Add salt if required

Answer 4

Ask your mum if you can do it together next Christmas. It'll be fun and you'll learn her special recipe.

I think that it's probably a version of pea and ham soup using the ham bone from Christmas.

Soup is pretty forgiving so you don't need an exact recipe. Here's more or less what I do. I vary things depending on what I have and whether I have time to spend stirring the pot.

Just chop up a couple of carrots, 2 sticks or the heart of the celery, a leek (chop off some of the tough top green leaves and slit it to wash out any grit before you chop it). You can use an onion if you don't have any leeks.

If you're feeling chef-like, you can cook this in a little butter or olive oil (whatever oil you prefer) and soften them. They should be translucent with a goldish sheen, not brown. If you can't be bothered just toss it all into the pot with everything else.

You can put in some garlic if you like it, but lots of people leave it out.  

You'll need about a cup of green or yellow (or a mix) of dried split peas. Sometimes I'll include a few brown lentils too, especially if I want to make the soup on the watery side and don't want to blend it. They can improve the texture.

The key ingredient is a ham bone, preferably with some meat still on it. If you have some extra meat, chop it up and put it aside to add not long before the end of cooking. Poke a few cloves into the meat or the skin in the meat if it's still there (this is so you can retrieve them before you blend it later.

If you have some bay leaves toss some in, together with some pepper corns or just sprinkle some pepper. If you have any herbs a few sprigs of thyme are nice to add, I'll often use some parsley stalks too if there's any about.

Cover the lot with water. Bring to the boil then back off to a simmer and leave, covered by with a gap for some steam to escape. Cook for about an hour and a half. Longer if you like, but you might need to top up the water.

Make sure the peas are soft, and when you're ready remove the bone and chunky bits - herbs & spices.

I whizz it all up with a stick blender, or you could pour it into the blender in batches and blend. Some people like it chunky, it's really up to you.

Chop the meat off the bone & put it back, also add any that you had put aside.

It's sure to need salt, so add some but don't over do it.

You can make this soup with ham hocks or bacon bones- bacon bones don't give you any extra meat to add so it's a less chunky soup.

Yummm.  

Answer 5

Roast all the bones.

Place in a huge pot and add the vegetables cut roughly, but all similar size to enable it all to cook together.  Ad stock or water - stock is good.  Also a couple of bayleaves and a handful of pepper.

Bring to boil and then simmer for a good long time until veg soft and meat falling off the bone.  

Remove from head and allow to cool.  Skim the scum or fat from the top and either remove just the bone or veg too, though I think this is a waste.

You can either strain it or leave it thick. Bring back to the boil and reduce to a simmer.  Add the meat for the last 20 mins.  Check the seasoning, remove pepper corns and bayleaves.

Answer 6

Ask your mum, she'll teach you to make it if you ask her.

Good Luck. X :-)