Ham Bone And Collard Greens Soup

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Added Oct 20th, 08 by
FoodConnect.com Test Kitchen


  • Prep Time: 15 mins
  • Cook Time: 120 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 41121%
Fat 31g48%
Cholesterol 89mg30%
Sodium 1,250mg 52%
Carbohydrates 13g21%

More facts>>

FoodConnect Nutritionals

This hearty Southern-style soup is packed with vitamin- and mineral-rich collard greens. Ham bone soup was originally a means of getting the most meal mileage from a ham, but we have developed this recipe using a smoked ham hock (which should be available from your supermarket), so you don't have to purchase and eat a whole ham to make the soup. If you do happen to have a meaty ham bone, though, by all means use it instead of the ham hock. Ham hocks can be quite salty, so use salt-free homemade broth or a reduced-sodium canned variety to make this soup. Recipes from The CULINARY INSTITUTE OF AMERICA COOKBOOK: Over 375 of Our Favorite Recipes for the Home Chef, Along with Tips and Preparation Techniques from the Classrooms of the World’s Premier Culinary College (Lebhar-Friedman Books, September 2008, $39.95/hardcover)

Ingredients

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  • 1 smoked ham hock
  • 12 cups chicken broth
  • 1 1/4 pounds collard greens
  • 1 tbsp vegetable oil
  • 1/4 cup salt pork minced
  • 1 1/4 cups onion minced
  • 1/2 cup celery minced
  • 1/2 cup all purpose flour

Sachet

  • 6 black peppercorns
  • 4 parsley stems
  • 1 fresh thyme sprig
  • 1 1/2 tsp dried thyme enclosed in a large tea ball or tied in a cheesecloth pouch. (alternative if fresh thyme is unavailable)

  • 1/2 cup heavy cream
  • 4 teaspoons malt vinegar or as needed
  • tsp tabasco sauce

Recipe Method

1. Place the ham hock and broth in a pot large enough to accommodate both. Bring to a simmer and cook, partially covered, for 1-1/2 hours. Remove the ham hock from the broth and allow both to cool slightly.

2. Bring a large pot of salted water to a boil. Cut the tough ribs and stems away from the collard greens and discard. Plunge the greens into the boiling water and cook for 10 minutes. Drain and cool slightly. Chop the greens coarsely and set aside. 3. Heat the oil in a soup pot over medium heat. Add the salt pork and cook until crisp, 3 to 5 minutes. Add the onion and celery and cook, stirring occasionally, until tender, about 5 minutes. 4. Add the flour and cook, stirring frequently, for 5 minutes. Gradually add the broth, whisking constantly to work out any lumps of flour, and bring to a simmer. Add the collard greens, ham hock, and sachet; simmer for 1 hour. 5. Remove and discard the sachet. Remove the ham hock and cool slightly. Trim away the skin and fat and discard. Dice the lean meat, and return it to the soup. 6. Add the cream and season to taste with the vinegar and Tabasco. Serve in heated bowls.

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