You may remember that I blogged about making good ham sandwiches. Well, Kristen and I have been enjoying marriage for its intimacy, bonding, love, privacy and etc... But, it has also been a cullinary adventure. We brought back two hams from our wedding and they have been serving us well as snacks and meals. Don't think, however, that we're not getting the most out of them that we can.
About a week ago, I decided that we'd picked enough meat off of the ham and that it was time to make soup. So, I threw the entirety of what was left of that specific ham into one of the enormous pots that grandma gave to us for our shower in order to make large quantities of boiled food (specifically spaetzle, yum!). We also added some onions and herbs to flavor and a little cabbage to add to the strength of the base. I find that adding a little cabbage to soup bases makes them smell terrible in the morning but really strengthens the flavor and heartiness of the soup. We then simmered the heck out of the soup (actually, it rolling boiled for an entire night because I didn't turn the heat down enough, but we managed not to burn down the apartment) and when we woke up we had a fabulous ham stock for our soup:)
Well, what kind of soup does one make with a fabulous ham stock? I could only really think of one that I really like, Lentil Soup. I'm sure that Nathan has all sorts of ham based soups to make but I'm young, give me time. Our lentil soup turned out fabulously and in great quantity. A week later, we're still eating our very healthy lentil soup (we made a lot and chilled and scooped off the fat to make it better for us). What's even better is that we still have another hamhock waiting for us to make more lentil soup that is delicious (but we're going to make a chicken soup out of a roasting chicken that we picked up first, after we roast and eat it with appropriate herbs and vegetables, YUM AGAIN!)
I was wondering where those ham bones went. I'm really glad you are putting them to good use. Do you have Giant Eagle in your neighborhood? They have "buy one, get one free" on roasting chickens. Roasting chickens are bigger and much more satisfying than fryers, more flavor and more meals, and can only be found at this time of year.
Congratulations on your soup. Did you have any sour cream? Carrots are good in lentil soup too. I even make a vegetarian lentil soup which isn't bad. It requires lots of strongly flavored veggies, like parsnips. I'll have to add some cabbage next time too.
I have to say, Ma, you are one of my favorite cooks. ^_^
Posted by: Andrew at December 10, 2005 1:16 PMEspecially now that I, too, am lactose free!
Posted by: Ma at December 10, 2005 2:27 PMI love lentil soup. A smoked hock, gently simmering in a big pot of lentils, with onion, carrots and a bouquet garni.
It's best when it gets thick, like a stew. Fantastic. I tried to make this in the pressure cooker in Edinburgh but I burned it. :(
I remember Maman used to make lentil soup and then we'd have sour cream dollops on top. So good. Oh, my gosh, so good.
It's a good, cheap food. Very tasty.
Posted by: Nathan Dornbrook at December 12, 2005 11:02 AMYeah! cheap, easy, tastes great. We didn't quite achieve the thickness that maman does and we didn't have any sour cream, but it still tastes good without it:) i should just add butter. Wonderful.
Posted by: Mendon at December 12, 2005 11:46 AMYes, a dot of butter in each bowl. Yummmmmm!
Posted by: Ma at December 13, 2005 11:58 AM