One or two ham hock or bone from a ham after most of the meat has been cut off.
Cover with water, add an onion chopped in half, a carrot ditto, two celery stalks, a bay leaf, a few peppercorns.
Bring to boil and simmer gently for an hour.
Strain and return stock to pan.
Add choppe veg or split peas to stock and simmer gently till cooked.
When bone/hock is cool enough to handle strip any meat off, shred and return to soup. |
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By (user no longer on site)
over a year ago
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Ingredients
3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water 2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper, 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk...
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.  |
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