Soul Food Online's Recipe Collection


collard green soup

1 ham hock about 8 ounces.
2 (32 ounce) containers) chicken broth
2 bacon slices or salt pork, chopped
2 tsp. olive oil
1/3 cup diced onion
2 celery ribs, diced
3 tb. all-purpose flour
1/2 cup water
1(16 ounce) pks. fresh collard greens chopped
1/3 cup whipping cream
2 tb. cider vinegar
1 tb. hot sauce
1 tsp. pepper.

Bring ham hock and broth to a boil in a Dutch oven partially cover,
reduce heat, and simmer 30 min. Cook bacon in hot oil in a med. 
skillet until crisp; remove bacon, and drain on paper towels 
reserving drippings in a skillet. Sauté onion and celery in
drippings 5 min or until tender. Add bacon Stir together flour 
and 1/2 cups water until smooth. 
Stir in bacon mixture and collard greens into broth mixture. 
Cover and simmer… stirring occasionally, 1 hr or until greens 
are tender. Remove ham hock; cool slightly. 
Remove meat from bone discard bone; dice meat, and return to soup. 
Stir in whipping cream and remaining ingredients.
You can also substitute ham hock with smoked turkey
 wings or turkey sausage or kielbasa 


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