Pot Likker Soup
Pot Likker Soup is a gluten free and dairy free recipe with 8 servings. This main course has 348 calories, 26g of protein, and 22g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have wine, pepper, cornbread croutons, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 4 hours and 23 minutes.
Instructions
Bring ham hocks and 8 cups water to a boil in a Dutch oven over medium-high heat. Boil 5 minutes; drain. Reserve hocks; wipe Dutch oven clean.
Saut onion and carrot in hot oil in Dutch oven over medium heat 4 to 5 minutes or until tender; add garlic, and cook 1 minute.
Add wine; cook, stirring occasionally, 2 minutes or until wine is reduced by half.
Add hocks, 8 cups water, salt, and crushed red pepper to onion mixture, and bring to a boil. Cover, reduce heat to low, and simmer 3 hours or until ham hocks are tender.
Remove hocks, and let cool 30 minutes.
Remove meat from bones; discard bones.
Transfer meat to an airtight container; cover and chill. Cover Dutch oven with lid, and chill soup 8 hours.
Skim and discard fat from soup in Dutch oven. Stir in meat and vegetable broth.
Bring mixture to a boil. Gradually stir in collards. Reduce heat, and simmer, stirring occasionally, 45 to 50 minutes or until collards are tender.
Serve with Cornbread Croutons.
Kitchen Express Pot Likker Soup: Omit ham hocks and salt. Prepare recipe as directed in Step 2, sauting 1/2 lb. smoked boneless pork loin, chopped, with onion and carrot. Stir in 2 Tbsp. jarred ham soup base, broth, 8 cups water, and red pepper. Bring to a boil. Gradually stir in collards; reduce heat, and simmer 45 minutes or until collards are tender. Prep: 20 min., Cook: 53 min.
Spanish Kale-and-White Bean Soup: Omit ham hocks, broth, salt, and red pepper. Saut 1/2 lb. smoked chorizo, chopped, in Dutch oven over medium-high heat 6 to 8 minutes or until browned.
Remove with a slotted spoon; wipe Dutch oven clean. Proceed with recipe as directed in Step 2, sauting 1 medium potato, cubed, with onion and carrot. Stir in 1 (48-oz.) container chicken broth. Proceed with recipe as directed in Step 6, substituting 1/2 (16-oz.) package fresh kale, washed and trimmed, for collards, and stirring in chorizo with kale. Stir in 1 (5-oz.) can white beans, rinsed and drained, and, if desired, 1 (14-oz.) can chicken broth during last 5 minutes of cooking. Omit Cornbread Croutons. This hearty soup makes a great meal by itself, or serve it with crusty bread and cheese (we like Manchego). Prep: 20 min.; Cook: 1 hr., 6 min.