Sweet Potato Soup With Ham
"Recipe source: Bon Appetit (November 2007) Soup can be prepared 2 days ahead, cool and chill uncovered until cool; cover and refrigerate. Bring to a simmer before serving."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (231 g)
- Calories 211.4
- Total Fat - 10.8 g
- Saturated Fat - 5.2 g
- Cholesterol - 45.3 mg
- Sodium - 1001.9 mg
- Total Carbohydrate - 16.1 g
- Dietary Fiber - 2.8 g
- Sugars - 1.3 g
- Protein - 13.1 g
- Calcium - 46.9 mg
- Iron - 3.3 mg
- Vitamin C - 14.2 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
In a soup pot over medium high heat melt the butter and then add all the vegetables (potatoes - celery) and 1 tablespoon thyme and salute for 5 minutes or until vegetables begin to soften.
Step 2
Stir in bourbon and boil for 1 minute.
Step 3
Stir in ham hocks, broth and bay leaves and bring to a boil. Reduce heat to medium, cover, and simmer 30 minutes. Uncover and simmer 20 minutes.
Step 4
Using a slotted spoon, transfer the ham hocks to a work surface to cool.
Step 5
Puree soup (I use an immersion blender, but if not you can work in batches - returning soup to pot as it is pureed).
Step 6
Cut meat off of the ham hocks and and dice enough to measure about 1 3/4 cups - add to soup. Bring back to a simmer and add remaining 2 teaspoons thyme. Season with salt and pepper, if desired.
Tips
No special items needed.
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