Since this is Thanksgiving Week, try using home made turkey brother, and left over (even unwanted parts?) turkey to make your soup!
Jack’s Collard Green Soup
1 (8-ounce) ham hock
2 (32-ounce) containers chicken broth
3 bacon slices, chopped
2 teaspoons olive oil
1/3 cup diced onion
3 tablespoons all-purpose flour
1/2 cup water
2-4 ounces Chorizo sausage, sliced
1 mess fresh, pesticide-free collard greens, chopped into 1” squares
1 teaspoon kosher salt (if desired)
1 teaspoon pepper
1 carrot, shredded
2 celery stalks, diced
Prepare fresh Collards.
Boil ham hock and broth in a large pot; Add sliced chorizo sausage, reduce heat, and simmer 30 minutes. (if desired, add a few more cups of water for a less stew-like soup).
Cook chopped bacon in medium-hot skillet until crisp; remove bacon,
and drain on paper towels, saving the drippings in skillet.
Sauté onion and celery in drippings 5 minutes or until tender in bacon drippings; add bacon.
Stir flour and 1/2 cup water together until smooth (no lumps allowed).
Stir into bacon, onion and celery mixture.
Stir bacon mixture and collard greens into broth mixture.
Cover and simmer, stirring occasionally, 1 hour or until collards are
tender.
Remove ham hock. After allowing to cool somewhat, remove meat from bone, dice meat, and add met to soup mixture.
Yields: 12-15 cups.
Prep: 10-20 min.;
Cook: 1.5 - 2 hours
Prep time varies, depending how much has been previously frozen when greens are in season. This is an excellent freeze-able dish for a yummy meal when time is scarce.
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