br>Add remaining vegetables, seasonings, ham shank, drained beans, parmesan rind
nd add cheese and ham.
Simmer potato ham soup over low heat
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
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.
arge airtight plastic container).
Soup Directions:
Sort and wash
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.
2 cups, so adjust the recipe as necessary for the size
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
If desired, omit ham and substitute beef, chicken, or
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
th paper towels.
Score ham with a sharp knife
Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.
ith cold water.
Place Ham bone/s in large pot
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.
water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic
Make about 1 1/4 hours before serving.
In 8-quart Dutch oven or saucepot over medium-high heat in hot salad oil, cook cabbage and onions until lightly browned, about 10 minutes, stirring often.
Add next 6 ingredients; heat to boiling.
Reduce heat to low.
Cover and simmer 15 minutes.
Serve half of soup immediately.
Ladle remaining soup into freezer-safe container, leaving at least 1 inch of space at top of container.
Freeze to serve later.
Recipe makes 15 cups or 8 main dish servings.