This soup is made from the second lot of water that was used to boil your gammon joint. I love soup and gammon soup is one of my favourites. You can add lots of different vegetables into it and you can use noodles (I love soup with noodles!) and / or you can use pearl barley or dried pulses and make it into more of a Broth. Basically, you can use what you have in your cupboard or what takes your fancy on the day you are making it.
Ingredients.
Stock from boiling your Gammon
1 Onion
1 Carrot
1 Leek
Handful of Green Beans
½ Cupful of Gammon
1 – 2 Stock Cubes depending on how salty your gammon was!
Method.
1. Heat up the gammon stock and add in the stock cube.
2. Dice your vegetables and add into the stock.
3. Bring this mix to boil and simmer for 10 minutes before adding in the diced gammon pieces.
4. Simmer for a further 10 minutes to allow all the flavours to blend. (If you are using pearl barley, you will need to add this in with the vegetables and simmer for a longer period. If you want to use dried pulses you will need to soak these first, preferably overnight).
As I said, I love this soup. I think it’s mainly because I like salty things and gammon stock tends to be really salty. I used chicken stock cubes with this recipe and I know purists would prefer proper chicken stock but this is quick and easy to hand in most people’s cupboards. I have, in the past, mixed in a packet of chicken soup rather than the stock cube and again this is a quick way of making a lovely soup.