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Soup is Good FoodIt's warm, it's nourishing, and every cuisine and every culture has figured out a way to cook food in massive amounts of water to bring us soup. To you, the good reader, I offer soup sacred and profane, or from scratch and in a can.
1 ham hock or some smoked turkey wings/legs (for our kosher/islamic pals)Heat Oven to 375 º This recipe was last prepared in a stock pot about a foot and a half tall. Put oil in the stock pot, add chopped onions, cook until tender. Toss the ham hock in, let it warm up, add water to fill the pot half full. Bring to simmer, add potatoes and cabbage. Add enough water to fill the pot almost to the top. Bring to a boil, reduce heat and simmer for like 3 or 4 hours. Turn the heat off, let cool, cover and refrigerate overnight. (or put on the back porch if weather allows) The next day get the soup and fish out the ham hock. Trim the softened meat off of the ham hock-slice into small pieces. Put the meat and ham hock back in the pot. Bring to simmer again, let it cook for another hour or two before serving. Add black pepper. Soup is ready to serve when the potatoes have broken down and the cabbage is really soft. This gets better and better the older it is. Nice served with brie and crusty bread.
1 pint fresh clams and their juiceCheck out your clams, look for shells and chop any real big ones into smaller pieces. In a spaghetti size pot over medium heat melt the butter, add onion, and corn, cook until onions start to brown. Stir a lot, it'll get sticky. Add all other ingredients. Fill the empty chicken stock can with water, add it to the mix. Add more water if it looks like it wants it. Cook for about 45 minutes over medium heat, or until potatoes are soft. This is salty sweet and delicious. Sauteing the corn really gives this soup a nice touch. |
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