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We hope you got insight from reading it, now let’s go back to ham and winter vegetable soup recipe. You can have ham and winter vegetable soup using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Ham and Winter Vegetable Soup:
- Prepare 2 litres ham stock
- Prepare 1 onion
- Provide 2 carrots
- Provide 1 parsnip
- Prepare 1 leek
- Use 1 medium potato
- Prepare 1 bayleaf
- Provide 1 can white beans, cannellini or similar
- Take Leftover pieces of ham or bacon lardons
- You need Black pepper
Steps to make Ham and Winter Vegetable Soup:
- If you are starting with some ham stock and the ends of a joint, strip the bone and place it in the stock and boil for about 45 minutes. Remove the bone from the stock and strip off any leftover pieces of meat, set these aside and discard the bone.
- Prepare the vegetables, peel and chop them into neat pieces, around the same size, the same way as you would for a minestrone.
- Add the vegetables to the stock together with the bayleaf and bring to the boil. Cover and simmer for 12 minutes, then add the drained, rinsed beans and plenty of black pepper. You might not want to use all the beans, I used just over a half.
- When all the vegetables are soft - check each type - add the pieces of ham, taste for seasoning and add black pepper if needed. You won't need any salt.
- Transfer 3 or 4 ladles of soup into a jug or bowl and process with a stick blender until completely smooth, then pour back into the soup, this gives the soup a creaminess, you could leave it as more of a minestrone clear broth, or process all of it, depending on how you like your soup. Serve hot in warmed bowls.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to help stop harmful bacteria from growing and spreading. It is possible to take some actions to help protect your own loved ones from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw food like poultry, meat and vegetables After visiting the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet palms spread bacteria more readily. Keep worktops clean
Before you start preparing food, it’s significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you’ll need to wash them thoroughly.
You should shift dish cloths and tea towels regularly to prevent any bacteria growing on the material. Separate raw foods from ready-to-eat food
Raw foods such as fish, poultry and vegetables may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, such as salad, bread and fruit. That is because these types of food won’t be cooked before you eat them, so any germs that get on the food will not be killed.
To help stop bacteria from spreading:
Do not let raw food such as meat, fish or veggies touch other foods Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw food, unless they have been washed completely Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw meat or fish and store at the bottom shelf of the fridge, where they can’t touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Check the label
It’s important to read food labels to be sure everything you’re going to use was stored correctly (according to some storage instructions) and that none of the food is past its’use by' date.
Food that goes away fast usually has storage directions on the label that state how long you can keep the food and if it needs to go from the refrigerator.
This kind of food often has special packaging to keep it fresh for longer. But it will go off immediately as soon as you’ve opened it. This is why the storage instructions also tell you how long the food will maintain once the packaging has been opened. By way of example, you may see’eat within two days of launching' on the label. Use by dates
You will also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date, even if the food looks and smells fine, because it might contain dangerous bacteria. Best before dates
When this date runs out, it doesn’t mean that the food will be harmful, but its flavour, colour or texture may begin to deteriorate.
An exception to that can be eggs, which have a best before date of no more than 28 days after they are laid. After this date, that the caliber of the egg will deteriorate and if any salmonella bacteria are present, they can multiply to high levels and may make you ill.
If your plan is on using a egg after its best before date, make sure you only use it in dishes at which it’s going to be fully cooked, so that both yolk and white are solid, such as in a cake or even as a walnut.
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