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Collard Greens Soup

Ingredients

  • 1 (8 oz.) ham hock, smoked turkey wings, turkey sausage, or kielbasa
  • 2 (32 oz.) containers chicken broth
  • 2 bacon slices, chopped
  • 2 teas. olive oil
  • 1/3 cup diced onion
  • 2 celery ribs, diced
  • 3 TBS all purpose flour
  • 1/2 cup water
  • 2 (16 oz.) packages fresh collard greens chopped
  • 1/3 cup whipping cream
  • 2 TBS cider vinegar
  • 1 TBS hot sauce
  • 1 teas. pepper
  1. Bring ham hock and broth to a boil in a Dutch oven; partially cover, reduce heat, and simmer 30 minutes.
  2. Cook bacon in hot oil in a medium skillet until crisp; remove bacon and drain on paper towels, reserving drippings in skillet.
  3. Sauté onion and celery in drippings 5 minutes or until tender; add bacon.
  4. Stir together flour and 1/2 cup water until smooth. Stir into bacon mixture. Stir bacon mixture and collard greens into broth mixture. Cover and simmer, stirring occasionally, 1 hour or until collards are tender.
  5. Remove ham hock; cook slightly. Remove meat from bone, discarding bone; dice meat, and return to soup.
  6. Stir in whipping cream and remaining ingredients.

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