La Belle Cuisine - More Soup Recipes
Fine Cuisine with Art Infusion
"To cook is to create. And to create well...is an act of integrity, and faith."
Potato, Escarole, and Country Ham Soup
"Of soup and love, the first is
Recipe of the Day Categories:
Friday, November 10, 2006
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Potato, Escarole and Country Ham Soup
“Country hams have a taste and texture altogether different from that of other hams. They usually are slowly air-cured in smokehouses, which gives them their unique salty, smoky taste. Different parts of the country swear by their own special curing techniques, as well as the way in which their pigs are fed, as the keys to producing the ultimate ham. Ask your deli manager or butcher to help you find a really fine country ham or at least a suitable substitute.”
Makes 6 to 8 servings
1 tablespoon unsalted butter
1. Heat the butter in a soup pot over low heat; add the
onion, leek, celery, and garlic, and stir until they are evenly coated with
butter. Cover the pot
Variations: The ham can be omitted and vegetable broth used for a
Preparation Note: To make the soup in advance, complete the recipe
through step 3, then cool to room temperature, transfer to a bowl or
container, and refrigerate for up to 3 days or freeze for up to 1 month.