| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Nordic |
Ham, Soup, Crockpot |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Red potatoes; peeled and diced |
| 1 |
lg |
Onion; finely chopped |
| 1 |
lb |
Smoked ham hocks |
| 1 |
tb |
Dry dill weed |
| 2 |
ts |
Lemon peel; grated |
| 1/4 |
ts |
Ground white pepper |
| 2 1/2 |
c |
Chicken broth |
| 1 |
tb |
Cornstarch |
| 1/2 |
c |
Whipping cream |
INSTRUCTIONS
In a 3-quart or larger electric slow cooker, combine potatoes, onion, ham
hock, dill weed, lemon peel, white pepper and broth. Cover and cook at low
setting until ham hock and potatoes are very tender when pierced (7 1/2 to
8 hours). Lift out ham hock and let stand until cool enough to handle.
Meanwhile, remove about 1 cup of the potatoes with a little of the broth;
whirl in a blender or food processor until pureed. Return puree to cooker.
In a small bowl, mix cornstarch and cream; blend into potato mixture.
Increase cooker heat setting to high. Remove and discard fat ad bone from
ham. Tear meat into bite-size pieces and stir into soup. Cover and cook,
stirring 2 or 3 times, for 20 more minutes. Garnish with dill sprigs, if
desired. Makes 4 to 6 servings.
Recipe by: Sunset Crockery Cookbook
Posted to MC-Recipe Digest V1 #945 by MAMacR <MAMacR@aol.com> on Dec 5,
1997
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