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News for women every morning, in brief, to get your day started right! News for women every morning, in brief, to get your day started right!
EASTER HAM BONE SOUP
Prep 20 m Cook 1 h 55 m Ready In 10 h 15 m
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
Bring 3 quarts water and ham bone to a boil in a large stockpot. Boil until meat from the bone comes off easily, about 1 hour. Remove bone from broth. Allow bone to cool enough to touch; remove as much meat from as possible. Transfer meat to a resealable plastic bag, seal and refrigerate.
Pour broth into a large bowl; cover and refrigerate overnight. Skim and discard any fat from the top of the chilled broth; transfer broth to a large pot.
Bring broth to a boil; add potatoes, cabbage, celery, and reserved ham. Continue to simmer until potatoes are tender, about 45 minutes.
Whisk 1/2 cup water and flour in a bowl; whisk into potato-ham soup until thickened. Add light cream; stir.