Aunt Juniors Tasty Ham Soup Food

AUNTIE'S GREEN BEAN SOUP

Steps:

• For the ham starter: Trim meat off the bone. Place meat and bone in a pressure cooker and cover with water. Pressure cook for 45 minutes. Release pressure, then clean and chop meat and strain broth. This can be divided into 4 portions of starter. Freeze 3 of the portions for future use and set the remaining portion aside.
• For the glace: Put flour and salt in food processor. While it's running, stream in the eggs. Mix thoroughly. Put bench flour on a table, then dump dough out and knead to combine. Let rest 20 minutes. Flour table again and roll to about 1/4-inch thick, then cut into small squares with a pizza cutter. Make sure there's enough flour so the dumplings don't stick together. Rough them up in your hands to make them rustic looking. Put into a dry strainer and shake off excess flour.
• For the soup: Combine the reserved ham starter, ham base, green beans and their juice and potatoes in a pot. Add water to fill about three-quarters of the way. Bring it all to a boil. Add the glace directly to the pot and cook until they float.
• Combine the evaporated milk, sour cream and heavy cream in a separate bowl. Add some hot broth and whisk until completely smooth. Add the tempered cream mixture to the soup. Add salt, pepper and garlic powder to taste. Let simmer together for 45 minutes.

HAM BONE SOUP

Steps:

• The day before you want to make the soup. put the beans in a large bowl and add cold water to cover by several inches. Soak overnight (or at least 8 hours) in the refrigerator.
• Drain the beans and rinse. Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, celery and leeks and season with 1 teaspoon of salt. Cook and stir until the vegetables are softened, about 5 minutes.
• Add the tomato paste and thyme and stir to coat the vegetables. Let the tomato paste toast for 1 minute, stirring, then add the bay leaves and 12 cups of water. Add the beans and nestle the ham bone in. Bring to a simmer and cook, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
• Add the escarole, another 2 cups of water and 1 teaspoon salt. Return the soup to a simmer and cook until thickened and the beans and escarole are very tender, 20 to 30 minutes.
• Remove the bay leaves and ham bone from the soup and let cool until you can handle the bone. Shred any useable meat left on the bone and stir back into the soup. Season with salt and pepper before serving.

AUNT JUNIORS TASTY HAM SOUP

Steps:

• Melt butter in pan.
• Saute onion in melted butter.
• When onion is soft slowly blend in flour, stirring frequently.
• When flour is completely mixed in pour milk in while blending quickly.
• Then add the rest of the ingredients and simmer until soup thickens and broccoli is soft.
• This soup does not need the extra tomato soup, it puts a different twist to it.