Sometimes you walk the City in complete wonder. Viewing the Empire State building on a clear Sunday morning after a messy weather Saturday night. (Zoom on the photo, its lovely)
Then you head to a grocery store for items to make a Ham Bone and Potato Soup using the Christmas Hambone.
The recipe turns out to be a keeper.
1 ham bone, with visible meat
1 medium onion, diced
4 cups water
1⁄2 teaspoon celery seeds or 1 stalk celery, chopped
1⁄2 teaspoon white pepper
1⁄2 teaspoon ground black pepper
5 medium red potatoes, cut in 1-inch cubes
1⁄2 cup butter
1⁄2 cup flour
- Place the first 6 ingredients in a Dutch Oven, bring to a boil over medium heat, and simmer for 30 minutes or until meat easily comes off the bone with a fork. Shred ham from the bone, discard any fat, return meat to the pot. Add diced potatoes, bring to a boil, reduce heat and simmer until potatoes are tender.
- While potatoes are cooking, in a medium saucepan, melt butter over medium heat being careful not to brown. Add flour, stirring constantly until incorporated well. Bring heat to medium/high and gradually stir in the Half n Half until creamy, thick and bubbly, stirring constantly, being careful not to scorch. Once it thickly coats the spoon, remove from heat.
- When the potatoes are tender, stir the sauce mixture into the potato pot over medium heat, stirring constantly. Let simmer until soup reaches the desired consistency. You can add milk to adjust.
- There has been no salt added to this point. Add salt, pepper, garlic, herbs or seasonings to your taste.
- dievca added a finely chopped garlic clove and a chicken bouillon cube at the beginning. 3 chopped carrots and cauliflower pieces were added with the potatoes.
Recipe from Food.com – Shelley Lee is the author