Mix all the ingredients until well blended.
Spread on white bread.
Paula says that the trick is to use the best ham you can find, preferably an authentic Smithfield ham.
nd add cheese and ham.
Simmer potato ham soup over low heat
Add water to ham soup bone to make 2-quarts of stock or more. Cook vegetables until done, then add kale and a little parsley. You can add cabbage also if you like.
to the stockpot, and cook soup until heated through. Serve immediately
Best when prepared the day before,
Place ham bone, onion, celery, carrots and
Place the ham in a pan of gently boiling water and simmer for 40-45 mins. Add the potatoes and celeriac to the pan 20 mins before the end of cooking.
Cook the carrot and leek in a separate pan of salted, boiling water for 3-4 mins. Drain.
Remove the meat from the soup and set aside. Mash the potato and celeriac in the soup until chunky then season. Cut the ham into small cubes. Divide the soup between 4 bowls then top each bowl with the carrots, leeks and the ham. Serve sprinkled with parsley.
Heat oil in a large saucepan over medium heat. Cook celery, onion and carrot, stirring, until soft. Add bay leaf, garlic, ham hock, stock and 8 cups water, Bring to a boil then reduce heat and simmer for 1 hour.
Add peas to soup. Simmer for 1 hour, or until black-eyed peas are tender.
Remove ham hock from soup. When cool enough to handle, shred meat coarsely and discard bone. Return shredded meat to soup.
Add chard and cook, stirring, until wilted. Remove soup from heat and stir in vinegar. Season to taste.
f the slow cooker. Place ham in the slow cooker. Place
nd beans, add the ham bone, chopped ham, bacon bits, half the
olden.
To make the soup, bring the stock to a
In a large saucepan, heat oil over medium heat. Add onion, celery and garlic. Cook for 2 mins. Add peas, ham and stock. Reduce heat, cover and simmer for 30 mins. Remove ham, let cool slightly then shred meat. Discard bone and skin.
Blend soup until smooth. Place over low heat, add shredded ham and 3/4 of the cream. Cook for 3 mins, or until heated through. Season with pepper. Distribute between serving bowls. Sprinkle with parsley and top with remaining cream. Serve with bread rolls.
0 seconds, until fragrant. Add ham hock, tomatoes, chicken stock, peas
Add the soaked beans and ham bone, and stir in parsley
th paper towels.
Score ham with a sharp knife
Combine all ingredients in a large bowl.
Mix and measure out 2-cup portions and store each portion in airtight containers. Makes 20 portions.
Heat oil in a large saucepan on high heat. Saute onion for 4-5 mins until tender. Add 2 1/2 quarts water, ham, peas and bay leaves.
Bring to a boil. Reduce heat to low; simmer, covered, 1 hour. Remove lid. Simmer 30 mins. Remove ham hock.
Add carrot and celery. Simmer 40-45 mins until vegetables and peas are tender. Remove bay leaves and discard.
Remove rind from hock and discard. Pull meat from bone and coarsely chop. Return to pan. Season to taste.
Serve soup topped with parsley.
0 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes
Wash the beans and place in a Dutch oven.
Cover with water and soak overnight.
Drain the beans and add the water, ham hock, salt and pepper.
Cover and bring to a boil.
Reduce heat and simmer 1 1/2 hours until beans are tender.
Add the remaining ingredients.
Simmer 30 minutes more, stirring occasionally.
Remove ham hock from the soup.
Remove from bone, chop and return meat to the soup.
Serve with your favorite homemade bread.
Quick Soaking Beans: Heat beans and water until boiling, remove from heat. Cover and soak beans for 1 hour.
Pressure Cooker: After quick soaking beans, drain and rinse. Add fresh water, the ham bone and seasonings. Cover and heat equivalent to 15 lbs PSI; time for 7 minutes, plus 1 minute per 1000 ft above sea level. Remove from heat, to allow pressure reduce normally.
Soup Ingredients: Uncover, add the remaining soup ingredients (except pasta); simmer 45 minutes. Stir in pasta and simmer 15 more minutes, or until tender.