Ham And Sweet Potato Soup Recipes

Steps:

• Combine chicken stock, sweet potatoes, ham, celery, and onion in a stockpot; bring to a boil. Reduce heat to medium and cook until sweet potatoes are tender, 10 to 15 minutes. Stir green bell pepper, carrot, corn, garlic, basil, parsley flakes, black pepper, and salt into soup and simmer until vegetables are softened, 5 to 10 minutes.
• Melt butter in a saucepan over medium-low heat; whisk flour into butter using a fork. Cook and stir mixture until thickened, about 1 minute. Slowly stir milk into butter-flour mixture until completely smooth; continue cooking and stirring over medium-low heat until thickened, 4 to 5 more minutes. Stir Cheddar cheese into milk mixture until melted and smooth.
• Stir milk-Cheddar cheese mixture into soup; cook until thickened and heated through, about 5 minutes.

Steps:

• In a soup pot, heat olive oil over medium-high heat. Add shallots, carrot, and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in lentils and chicken stock and bring to a boil. Reduce heat to low, cover, and simmer 10 minutes. Puree with immersion blender to thicken.
• Stir in potatoes and ham, cover, and simmer until potatoes are softened, 10 minutes longer. To serve, ladle soup into bowls and swirl in parsley puree.
• Combine garlic, salt, pepper, and parsley in a blender or food processor (preferably small model) and process until pureed.
• Yield: about 1/3 cup

Steps:

• Spray 6-quart oval slow cooker with cooking spray.
• Make cuts about 1 inch apart and 1/4 inch deep in diamond pattern in top of ham. Place ham cut side down in center of slow cooker. Arrange potatoes and onion evenly around ham. Pour broth on top of potatoes and onion.
• In small bowl, mix remaining ingredients. Pour mixture on top of ham, potatoes and onion.
• Cover; cook on Low heat setting 4 to 5 hours or until potatoes are tender and instant-read thermometer inserted in center of ham reads at least 145°F. Remove ham to cutting board; cover loosely with foil, and let stand 15 minutes.
• To serve, cut ham into slices, and transfer to serving dish. With slotted spoon, transfer potatoes and onions to serving dish with ham. Spoon some of the cooking juices on top of ham, if desired.

Steps:

• Wash sweet potatoes. Cook unpeeled sweet potatoes, covered, in small amount of boiling salt water untill tender, about 20 to 30 minutes. Cool. Peel and slice 1/4 inch thick; set aside.
• Melt butter in medium saucepan. Add onion, cook until tender. Remove from heat; stir in flour, salt, basil, mustard and pepper. Cook over low heat until bubbly, 2 to 3 minutes. Remove from heat; stir in milk all at once. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir one minute. Remove from heat. Stir in 3/4 cup of cheese and the ham.
• Pour half of mixture into greased 2 quart casserole. Arrange half of sweet potaotoes on top. Repeat layers. Bake at 350*F, 25 minutes. Sprinkle with remaining cheese and bake 3 to 4 minutes longer, or until cheese has melted.

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the sweet potatoes in a single layer on a baking sheet. Place in the center of the oven and bake until fully cooked, 1 to 1 1/2 hours. To check for doneness, pierce one with the tip of a small knife; it should slide in and out easily. Set the potatoes aside until cool enough to handle.
• Meanwhile, place the chicken stock, ham hock and 1 cup water in a medium pot and bring to a boil. Reduce the heat to medium-low and simmer, adding more water if the liquid runs low, until the tough skin of the ham hock softens, 30 to 45 minutes. Remove the ham hock and transfer to a flat surface. Peel away or use a knife to cut off the tough skin. Discard the skin and cut the meat beneath it into smaller pieces. Put the meat back into the stock and simmer gently over low heat so the meat flakes and flavors the liquid. You want to end up with 1 to 1 1/2 cups meaty, flavorful liquid. Keep warm.
• In a small saucepan, melt the butter over medium heat until it turns a light brown color, 2 to 3 minutes. Remove from the heat and immediately stir in the brown sugar, cinnamon, orange zest and juice and stir to combine. Set aside.
• Peel the sweet potatoes and break the flesh into chunks; put the chunks into a large pot. Add the coconut milk and 1 cup water and simmer over medium heat, 5 to 8 minutes. Puree the soup with an immersion blender or in small batches in a blender. Return the soup to the pot and stir in the brown butter and ham and liquid. Taste for seasoning. If the soup needs more flavor, add salt, pepper, a pinch of brown sugar or more orange zest.

Steps:

• Heat oil in a large pot or Dutch oven and cook onion until starting to soften, 2 to 3 minutes. Add sweet potato and garlic; cook until fragrant, about 1 minute. Add water, ham, and bouillon cubes; bring to a boil. Boil for 3 to 4 minutes. Add broccoli and until it reaches your desired tenderness, 4 to 5 minutes.
• Meanwhile, bring a large pot of unsalted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain pasta and add to the soup. Serve immediately.

Steps:

• 1. In a very large saucepan (about 4 lts) over low heat, melt butter & saute onions & garlic.
• 2. Toss in all dried herbs, gently fry.
• 3. Remove meat from ham bone & roughly chop, toss meat & bone into pan.
• 4. When meat & onions just start turning brown, pour in hot water & stir well to remove all browning residue from bottom of pan.
• 5. Add celery & sweet potato.
• 6. Set temperature to gently boil & stir occasionally for about 2 - 3 hours.
• 7. Add ground black pepper.
• 8. Salt to taste (be careful, ham & bacon bones will vary in saltiness).
• 9. Add a little water if required to keep soup fluid but allow to thicken.