Pot Likker Soup

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Pot Likker Soup

Post  justmecookin on Sun Apr 03, 2011 9:16 am

Pot Likker Soup

2 (1-lb.) smoked ham hocks
1 medium onion, chopped
1 medium carrot, diced
1 tablespoon vegetable oil
1 garlic clove, chopped
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 (14.5-oz.) can vegetable broth
1/2 (16-oz.) package fresh collard greens, washed and trimmed
Cornbread Croutons

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. Sauté 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. Makes 6 to 8 servings

Cornbread Croutons
2 tablespoons bacon drippings or vegetable oil
1 cup self-rising white cornmeal mix
1 cup buttermilk
1 large egg
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided

Preheat oven to 450°. Coat bottom and sides of an 8-inch square pan with bacon drippings; heat in oven 5 minutes. Whisk together 1 cup cornmeal mix, buttermilk, egg, 1/4 tsp. salt, and 1/4 tsp. pepper; pour batter into hot pan.

Bake at 450° for 15 to 17 minutes or until lightly browned. Turn out onto a wire rack; cool completely (about 30 minutes). Reduce oven temperature to 325°.

Cut cornbread into 1 1/2-inch squares. Place on a baking sheet; sprinkle with remaining salt and pepper. Bake at 325° for 30 to 35 minutes or until crisp and lightly browned. Remove to a wire rack; cool completely (about 30 minutes). Store in airtight container up to 1 day. Makes 6 to 8 servings

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