Ingredients with Measurements:
- 1 smoked ham hock
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 6 cups chicken broth
- 1 can diced tomatoes (14.5 oz)
- 1 bunch kale, stemmed and chopped
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large soup pot, add the ham hock, onion, garlic, carrots, celery, bay leaf, and chicken broth. Bring to a boil over high heat.
2. Reduce heat to low and let simmer for 2-3 hours, until the ham hock is tender and the meat is falling off the bone.
3. Remove the ham hock from the pot and let it cool. Remove the meat from the bone and chop it into small pieces. Discard the bone and any fat.
4. Add the diced tomatoes and kale to the soup pot. Simmer for another 10-15 minutes, until the kale is tender.
5. Use an immersion blender to blend the soup until it is smooth and creamy. Alternatively, transfer the soup to a blender and blend in batches.
6. Add the chopped ham hock meat back into the soup. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 200
Fat: 6g
Carbohydrates: 18g
Protein: 20g
Fiber: 5g
Substitutions for ingredients:
- You can use any type of smoked meat instead of ham hock, such as smoked turkey legs or bacon.
- You can use any type of broth instead of chicken broth, such as vegetable or beef broth.
- You can use any type of greens instead of kale, such as spinach or collard greens.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Add white beans or chickpeas for extra protein and fiber.
- Add a splash of apple cider vinegar or lemon juice for a tangy flavor.
Tips and tricks:
- To save time, you can use pre-chopped vegetables.
- You can make this soup in advance and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- To reheat the soup, simply heat it up in a pot over low heat until hot.
Storage instructions:
Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
Reheat in a pot over low heat until hot.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped parsley or green onions on top.
Garnishes:
Chopped parsley or green onions
Pairings:
Crusty bread or cornbread
Suggested side dishes:
Roasted vegetables or a side salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a bit longer to reduce the liquid.
Food safety advice:
- Make sure to cook the ham hock until it is fully cooked and the meat is falling off the bone.
- Store leftovers in the refrigerator or freezer promptly.
Food history:
Ham hock and kale soup is a traditional Southern dish that originated in the United States. It is often served during the winter months as a warm and comforting meal.
Flavor profiles:
Savory, smoky, and slightly sweet
Serving suggestions:
Serve hot with crusty bread or cornbread.
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Taste: Savory, Salty, Herbaceous, Earthy, Smoky