Tisdagssoppa (Tuesday soup)

Tisdagssoppa (Tuesday soup)

Servings:	Serves 6
Calories per serving:	466
Ready in:	2 hours, 45 minutes
Prep. time:	15 minutes
Cook time:	2 hours, 30 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	6th January 2017

A warming Swedish soup made from gammon, barley and root vegetables

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 450g gammon, in one piece
• 1.4 litres ham or pork stock
• 3 tablespoons barley
• ½ celeriac, peeled and chopped
• 1 large carrot, peeled and chopped
• 1 parsnip, peeled and chopped
• ¼ swede, peeled and chopped
• 3 medium potatoes, peeled and chopped
• 30 ml milk
• 2½ tablespoons flour
• Salt and pepper

Method

1. Rinse the pork and place in a large pan with the stock.
2. Bring to the boil and skim off any foam.
3. Simmer for 1½ hours.
4. Rinse the barley and add to the soup.
5. Boil for 10 minutes.
6. Add the vegetables and simmer for about 30 minutes or until soft
7. Pour off the stock and strain it.
8. Reserve the meat and vegetables and re-heat the stock.
9. Stir the flour and milk together until smooth and gradually add to the boiling stock.
10. Cut up the meat and place back in the soup, together with the vegetables.
11. Simmer for another 10 minutes, season to taste and serve.

Serving suggestions

Would be ideal with some hunks of sourdough rye bread.

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