RECIPE #448, DAY #619
ORIGINAL RECIPE: “Po’Pottage,” from Bert Greene’s Greene on Greens
TIMING: 40 minutes
TOOLS: Soup pot
COOK TYPE: Stovetop
HEALTH: This is a perfect soup for a cold winter (or fall night), when you’re just going to be in the house, low-key. It would also be nice if someone in the house were sick. Of for when you’re snowed in. For all those evenings, this is full of anti-inflammatory and warming broth, protein, and veggies. I served it with a winter salad made with spinach, walnuts, and blue cheese (but what you’ll really want is some fresh bread).
EXPERIENCE: This was marked as a liked recipe from the past. However, when I was planning out dinner for my extended family at the last minute, this was not really the best choice. As I detailed above, this soup is best hunkered over on a cold night, in the privacy of your own home. It is not really prime for guest food. Still, when I apologized, my uncle just said, “No need to apologize now. I’ve already had three bowls.”
It’s straight-forward and delicious, even if it isn’t fancy.
NOTES: This soup i
s successful, according to Bert, with only 1/3 cup ham. I don’t ever have a spare 1/3 cup ham, so I buy either an extra-thick (1/2-3/4 inch) slice from the deli or use ½ of what they call at my grocery store a “ham nugget.”
I love to use Yukon Gold potatoes for everything, but this soup works well with russets.
- Melt 2 tablespoons unsalted butter over medium heat in a soup pot. Add 1 diced onion and cook until translucent. Add 1 cup diced ham and saute until beginning to brown. Stir in 1 pressed clove garlic.
- Reduce heat and add 2 ribs diced celery, 1/8 teaspoon thyme, and 1 bay leaf. Cover and sweat for 5 minutes.
- Add 1 pound peeled and diced potatoes and 3 cups chicken broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, until potatoes are tender.
- Taste for salt and pepper. Remove from heat and pour ½ cup of the heated broth in a small bowl. Whisk in 2 tablespoons sour cream, then whisk the whole mixture back into the pot. Stir in ¼ cup minced parsley and serve hot.
Serve with a winter salad with blue cheese, walnuts, and spinach, apple cider, and fresh country bread.
LEFTOVER IDEAS: As with most soups, this keeps in the fridge for up to a week and re-heats perfectly.
*Recipe changed from the original.