Easter Ham Bone Soup
Description
This ham bone soup with cabbage, potatoes, and celery is a hearty meal. A bit of light cream adds a delightful, rich texture to this easy-to-make meal.
Ingredients
•
3 quarts water
•
1 ham bone
•
5 potatoes, cut into 1-inch cubes
•
4 cups chopped cabbage
•
2 large stalks celery, chopped
•
5 green onions, chopped, or more to taste
•
1/2 cup water
•
1/3 cup all-purpose flour
•
1 cup light whipping cream
Directions
1
Bring 3 quarts water and ham bone to a boil in a large stockpot. Boil until meat comes off easily from bone, about 1 hour. Remove bone from broth, allow to cool enough to touch, then remove as much meat as possible. Transfer meat to a resealable plastic bag; seal the bag and refrigerate.
2
Pour broth into a large bowl; cover and refrigerate 8 hours to overnight. Skim and discard any fat from the top of chilled broth; transfer broth to a large pot.
3
Bring broth to a boil; add potatoes, cabbage, celery, and reserved ham meat. Reduce heat and simmer until potatoes are tender, about 45 minutes.
4
Whisk together 1/2 cup water and flour in a small bowl until smooth; whisk into soup until thickened. Stir in light cream until incorporated.