Pot Likker Soup!
This is a terrific soup for cold winter days. I almost always make it the day after New Years, using my leftover black eyed peas and ham. I sent this recipe into Paula Deen's magazine a few years back and they published it! It's that good! Serve with hot cornbread. Yummy!
Pot Likker Soup
1 Tb. butter
2 med onions, chopped
1 med potato, peeled and diced, ¼″ cubes
1 14 oz. can chicken broth
5 c. water
2 chicken bouillon cubes
1 16 oz package frozen turnip greens with diced turnips
1 9 oz package frozen chopped mustard greens
2 c. cubed ham*
1 ham bone, if you have it
1 15 oz. can field peas with snaps, rinsed and drained
1 15 oz. can crowder or black-eyed peas, rinsed and drained
2 Tb. Louisiana hot sauce
In large soup pot, melt butter and lightly sauté the onions and potatoes (about 5 min.). Add the chicken broth, water, bouillon cubes and bring to a boil. Add the frozen turnip greens and mustard greens, plus the ham. Bring to a boil again, then reduce heat and simmer, uncovered, for about 20 minutes, or just until the potatoes and onion are tender.
Add the drained peas and hot sauce and heat through. Taste once and adjust seasonings if necessary. (Sometimes I add a bit more salt.)
*This is a wonderful way to use up leftover holiday ham, such as a picnic ham, or you can buy thick-sliced ham steaks at the grocer and cube them. (It does not work well with those sugar-coated spiral cut hams.) The ham bone adds more flavor, if you have it.
Vickie
