Hambone
1 cup cooked ham, chopped
1 med. onion, diced
2 carros, diced
1 potato, diced
1/2 cup frozen corn
1/2 cup frozen peas
1 bay leaf
Directions
Pick a pot that is the smallest possible one where the hambone can still lay flat. Fill with water until the hambone is just covered. Add 1 tsp of salt. Bring to a boil, then reduce to a simmer and cook for 45 min. Discard hambone.
In a skillet, cook the onion and carrot until browned and softened, respectively. Add to hambone broth, along with uncooked potatoes and bay leaf. Adjust seasoning with salt and pepper. Simmer until the potato is cooked through. Add frozen corn and peas at the end, to thaw and warm through. Ditto with the ham, if you're planning on serving the whole pot. If not, put enough ham for each portion in individual bowls and ladle the hot soup over it. (The ham will leach salt and become flavorless if left in the soup for an extended period of time. Keep the ham separate until ready to eat.)
[Based on this recipe.]
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