Category Archives: soup

Leftover Hambone Soup

“If you saw two guys named Hambone and Flippy, which one would you think liked dolphins most? I’d say Flippy, wouldn’t you? You’d be wrong though. It’s Hambone.”

-Jack Handey

That said, I’ve been trying to figure out what to do with my leftover Christmas ham. The bone seemed too good to just throw away. I did a few recipe searches and I found this one, and it sounded really good.

I didn’t follow it exactly, so I thought I should write out my version here. I cooked this soup all day. It is a perfect Sunday soup if you plan on spending the whole day at home. It was totally worth the wait. This was the best soup I have made in a long time.

Leftover Hambone Soup

Ingredients:

1 meaty hambone

1/2 lb. dried navy beans

chicken stock

beef stock

1 onion, finely chopped, reserve 2 Tbs.

2 medium carrots, peeled and chopped

2 garlic cloves, finely chopped

freshly ground pepper

1 bay leaf

2 Tbs. butter

2 Tbs. Wondra flour, or regular flour

1 tsp. smoked paprika

1 Tbs. parsley

sour cream

Leftover Hambone Soup

Directions:

Pour the dried beans into a saucepan and cover with water. Bring to a boil for 5 minutes, turn off the heat, cover and let sit on the stove for an hour. Drain and rinse the beans and place them in a large saucepan. Add the onion, carrot, garlic, bay leaf, pepper and hambone. Fill the pot with equal parts beef and chicken stock until the liquid is two inches above the beans. The hambone will probably stick out a bit. Partially cover and bring to a simmer. Turn the heat to low and let simmer for two hours or so, adding water or chicken stock every once in a while so it still looks soupy.

Remove the hambone and take off most of the meat. My hambone was actually two pieces of bone. I discarded the really solid bone and placed the hollow bone back into the soup. Let the meat cool and break it up into bite-sized pieces. Place the meat back into the pot. Taste your soup. If it’s too salty add more water. Let it simmer partially covered for another two hours, stirring occasionally and adding liquid whenever it’s looking too thick.

About 10 minutes before serving, heat the butter in a small saute pan. Add the reserved chopped onion and cook till onions are translucent, about 5 minutes. Add the flour, parsley and paprika and stir into a paste. Cook for two minutes. Add several ladles of hot soup to the pan and whisk till thick and smooth. Add this roux to the soup. Cook soup another 7 minutes. If it’s too thick, add a little water.

Serve in large soup bowls with a dollop of sour cream and a piece of rustic bread.

Almost Homemade Matzoh Ball Soup

After a long week of single mom-dom, my husband returned from his work trip with some sort of bad flu. So now I essentially have two babies to care for. In addition to his wearing a mask around the baby and sanitizing his hands non-stop, I’m making him drink all types of fluids.

Here’s where matzoh ball soup comes into play. Traditionally a soup eaten at Passover in the spring, this chicken broth-based dumpling soup brings me back to my childhood. I never had chicken and dumplings, but I don’t think I could love them more than matzoh balls. Light, moist and flavorful — homemade matzoh balls can’t be beat. But store bought is actually pretty damn good, but I like to dress it up a bit more so that it looks and tastes like mom’s. This soup can be enjoyed year round, since most grocery stores have a kosher section where this soup mix can be found.

Ingredients:

1 box of matzoh ball soup and mix (not just the matzoh meal)

2 eggs

1/4 cup cooking oil

2 Tbs olive oil

1 celery rib, chopped, keeping the leaves

half an onion, chopped

2 carrots, chopped

1 chicken breast, cooked and shredded

salt and pepper

 

Directions:

Whisk together the cooking oil and two eggs. Add the matzoh packet and mix well. Place in the fridge while you prepare everything else.

In a large soup pot, heat up the olive oil and add the chicken, onion, celery, carrot and salt and pepper. Cook till onions are soft, about five minutes. Add 2.5 quarts water and bring to a boil. Add the soup mix and turn down the heat.

Wet your hands and form the matzoh into walnut-sized balls and drop into the soup. Cover and simmer for 30 minutes. Serve to sick husband.

Short Cut, Long Cut Chicken Noodle

I call it short cut because we don’t make the broth ourselves and we use leftover Costco roast chicken. I call it long cut because we make our own noodles from scratch.

Ingredients:
6 cups of chicken broth or stock
2 cups water
cooking oil
1/2 onion, coarsely chopped
2 carrots, chopped
2 celery stalks, chopped
1 next-day roast chicken
salt and pepper to taste

For the pasta:
2 cups white flour, plus extra
1 tbs. warm water
3 eggs
pinch of salt

Directions:
Place the flour and salt in a mixing bowl and make a well in the middle. Add the water and eggs and beat with a fork. Slowly incorporate the flour till you have a dough. Mix in as much flour as you can while kneading. Your dough should be elastic but not sticky. Cover the ball of dough and set aside.

Meanwhile, add the onion, celery and carrot to a large saucepan and drizzle in some cooking oil. Cook over med-high heat, stirring occasionally, till onions are translucent — about 10 minutes.
While veggies cook, salvage as much chicken meat from your leftover roast chicken. Don’t forget about the meat on the bottom of the bird.

Add the broth, water and chicken. Salt and pepper to taste. Bring to a simmer and turn heat to med-low.

Now roll out the pasta with your pasta maker. Run a lemon-sized piece of dough through the largest setting. Fold it in half and flour the outsides if it’s sticky. Run through again. Do this about eight times on the biggest setting. Change to the next setting and run dough through once. Do this till you get to the “6” setting. Lay dough on a floured surface.

Do this step again with lemon-sized pieces of dough until it’s all pressed out. Dust noodles with flour and loosely roll up each one. Slice into wide noodles, then determine how long you want the noodles to be and cut to your preferred length.

When all the noodles are cut, add them to the soup. Turn heat to high and return to a boil. Cook for about 5 minutes or until noodles are al dente. They will cook more as the soup cools.

Enjoy!

Cream of Porcini Mushroom Soup

Serves about 5
Ingredients:
2 oz. dried porcini mushrooms
6 oz. fresh button mushrooms
6 oz. fresh cremini mushrooms
3 cups chicken stock
1/4 cup unsalted butter
1/4 cup flour
1 cup white wine
1 teaspoon porcini powder (optional; found at specialty spice shops)
1 teaspoon dried thyme
1/2 teaspoon salt, or to taste
liberal amount of freshly ground pepper
1 cup half and half
3 tablespoons fresh italian parsley, chopped

In a small saucepan, add the dried mushrooms and chicken stock. Bring to a boil, turn heat to med/low and simmer 20 minutes. Blend with a hand blender or transfer to a blender.
Remove the stems from the fresh mushrooms and give them about 6 pulses in a food processor (till well chopped). Slice the caps.
Melt the butter in a saucepan and add the caps and stems. Cook, stirring occasionally, until most of the mushrooms’ liquid has evaporated, about 5 minutes.
Stir in the flour and cook for 1 minute.
Add the wine and scrape up the bottom of the pan. Bring to a simmer and add the porcini/stock mixture, the porcini powder, the thyme, salt and pepper. Let simmer on med/low heat for 10 minutes.
Add the half and half and the parsley and let simmer 10 minutes.
Serve with warm crusty bread.