Sunday, December 30, 2012

Ham bone soup

This year, even though I moved away from my home state, I was lucky enough to see both my family and my boyfriend's for Christmas. And we missed the snowstorm for our drive home. And I got to take home the ham bone from Christmas dinner!

This is the first time I've made soup from a ham bone, but it came out so thick and hearty and tasty I think this might become a yearly tradition.

Ham bone soup

For the stock: 
One large ham bone, ham previously enjoyed, extra ham removed and reserved
2 onions, peeled and quartered
2 carrots, peeled and quartered
2 sprigs rosemary
Fronds from one fennel bulb
Beet greens from one beet
1 tsp celery seeds
1 bay leaf

Put all ingredients in a large stock pot. Add water to cover. Bring to a boil, then cover and simmer for at least 6 hours. Remove from heat and strain through cheesecloth. Reserve stock, discard bones, vegetables and herbs. Refrigerate stock overnight.

The next day, the fat will have congealed on top. Skim it off. You should be left with about 3 pints of stock.

For the soup:
3 Tbsp butter
2 onions, chopped
1 tsp dried basil
4 garlic cloves

3 pints ham bone stock
1 quart chicken stock
1/2 lb dried black eyed peas
1/2 tsp (or more) red pepper flakes
ground pepper to taste
16 ounces canned whole tomatoes, chopped
A few handfuls baby spinach
Ham pieces reserved from bone, chopped

In a large stock pot, melt butter over low heat. Add the onions and cook very slowly, stirring occasionally, until caramelized, about 30 minutes. Stir in dried basil and garlic, cook a few minutes until fragrant. Add both types of stock, black eyed peas, and red pepper flakes. Simmer until beans are tender, about 30-40 minutes. Skim off any foam. Add pepper, tomatoes, spinach and ham. Bring to a simmer, and leave for a few minutes. Serve sprinkled with fennel fronds.  

1 comment:

  1. This is my daughter Katie's favorite soup! Ever!