Cured Ham
Consuelo Gamboa
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La Belle Cuisine - More Soup Recipes

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Potato, Escarole, and Country Ham Soup

"Of soup and love, the first is best."
- Spanish Proverb

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Friday, November 10, 2006

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Jean Pierre
Will Rafuse
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Potato, Escarole and Country Ham Soup


An American Bounty:
Great Contemporary Cooking from
the Culinary Institute of America
Culinary Institute of America, 1995, Rizzoli

“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 onion, diced
1 leek, white and light green portion, washed and minced
1 celery stalk, trimmed and diced
2 to 3 garlic cloves, peeled and minced
4 cups chicken broth [homemade stock]
2 potatoes, peeled and thinly sliced
1 sprig fresh thyme
2 cups cleaned and chopped escarole (about 8 ounces)
1 cup diced country ham
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste

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
and cook until tender and translucent, 6 to 8 minutes.
2. Add the broth, potatoes, and thyme. Simmer the soup until the potatoes are beginning to disintegrate, 15 to 20 minutes.
3. Add the escarole and diced ham, and simmer the soup for another 12 to
15 minutes, or until all ingredients are tender.
4. Add salt and generous amounts of pepper to taste, and serve the soup in a heated soup tureen or individual bowls.

Variations: The ham can be omitted and vegetable broth used for a meatless soup.
The soup can be pureed once the potatoes are tender, before adding the shredded escarole and ham.

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.
 

Featured Archive Recipes:
Leek and Potato Soup with Stilton, Port and Sage
Baden Potato Soup
Leek, Potato and Sausage Soup
 

Index - Soup Recipe Archives
Basic Stock Recipes!