nd stir leek and garlic for 5 mins or until leek
cover with water.
Set on high cooking and cook for an
In a large heavy soup pot or dutch oven over
Simmer beans in water with ham bone for 2 hours.
Add other ingredients, simmer 2 hours, until beans are tender.
Remove meat from bone, discard bone.
FOR PEAS: Bring the water to
aking pan. Bake at 350 for about an hour. Cool, then
For Soup:.
Saute onion and chile
Place the ham, onion, carrot, celeriac, leek, peppercorns,
For the soup, heat oil in a large
pan and cook diced ham for 2-3 mins. Add the
00b0F. Line a baking pan with parchment paper. Combine eggplant, cherry
educe heat and let simmer for 2 minutes. Remove from heat
Heat the oil in a pan, add the onion and potato and fry over medium heat for 6-7 mins. Stir in the peas, the stock and chopped mint and simmer for 10 mins.
Remove the pan from the heat and use a stick blender to puree the soup. Stir in 2 tbsp of the buttermilk, along with most of the lemon zest and heat gently. Season to taste. Serve in a warmed bowl garnished with the reserved peas, chopped ham, almonds, remaining lemon zest and mint leaves, and drizzled with remaining buttermilk.
nd drizzle over vegetables. Bake for 35 minutes or until vegetables
eek, carrots, celery, bay leaves, ham hocks and peppercorns in a
puree 2 cups of the soup, then return to the pan
Using a large saucepan or dutch oven, bring broth to a boil and add the cabbage, leeks, carrot, ham, and caraway seeds. Reduce the heat to low, cover, and simmer for approximately 15 minutes or until carrot is tender.
Add apple and wine to mixture and simmer uncovered for approximately 3 minutes or until apple is just tender.
Stir in cooked potato and parsley, simmer 2-3 minutes or until soup is heated through. Divide evenly into 4 soup bowls and serve.
ver medium heat; add onions, ham, carrot and garlic.
Cook
Combine Stock, water, soup and cubed velveeta cheese into crock pot until creamy and smooth.
Boil the shelled macaroni al dente, drain and pour into crock pot.
Add ham, blend lightly.
Crock pot should be set on high til liquid mixture blends, then turn to low or warm when adding macaroni and ham.
Let simmer for about half an hour, then serve.
Bring 3 cups of water to a boil. Cut a cross in the base of each Brussels sprout. Add the bouillon cubes to the boiling water and add the sprouts, onion, potatoes, carrots and ham. Bring back to a boil, cover and cook for 15-18 mins. Crush some of the potatoes with a fork, to thicken the soup. Add the Worcestershire sauce and season to taste.