POT LIKKER SOUP RECIPE
Pot Likker Soup makes a delicious, hearty soup using the broth of collard, mustard, or turnip greens and additional vegetables.
Provided by Robyn Stone
Categories Main Course Soup
Time 55m
Number Of Ingredients 9
Steps:
- Add chopped ham to a Dutch oven over medium heat. Heat for about 2-3 minutes and then add olive oil, onion and carrots. Saute until becomes tender, about 2 more minutes. Then add in garlic and cook for 1 more minute. Pour in chicken broth and cook until has reduced by about ½.
- Add greens and water. Boil over medium heat for about 45 minutes until greens are extremely tender.
Nutrition Facts : Calories 79 kcal, Carbohydrate 4 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 453 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
POT LIKKER SOUP
Provided by Sarah Belk
Categories soups and stews, appetizer
Time 1h20m
Yield About five cups, serving four as a first course
Number Of Ingredients 9
Steps:
- Place all ingredients except the turnips and cooked bacon in large saucepan with just enough water to cover vegetables and bring to a boil. Lower heat and simmer partially covered for one hour, adding water as necessary to cover vegetables.
- Set a colander over a large saucepan and strain the soup. Discard the onion, carrot and bacon pieces and the herb bouquet. Set the greens aside. Return the liquid to a boil and add the turnips. Lower the heat and simmer until the turnips are crisp-tender, approximately 10 minutes. There should be three cups liquid; add water or reduce as necessary. Set the turnips aside.
- In a food processor, puree the reserved greens with half the cooking liquid. Return the puree to the remaining cooking liquid in the saucepan. Add cream and turnips and heat through. Ladle into bowls and sprinkle with bacon, if desired.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 11 grams, Sodium 518 milligrams, Sugar 12 grams, TransFat 0 grams
QUICK AND EASY POTLIKKER SOUP
Provided by Stacey Little | Southern Bite
Categories Main Course Soup
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large pot or dutch oven over medium heat. Add the ham and onion and cook for 5 to 7 minutes, or until the onions are translucent. Add the garlic, cook about a minute more. Add the chicken broth and bring to a boil. Stir in the frozen greens. Bring back up to a boil, reduce the heat, cover, and simmer for 20 minutes.
- Add the rinsed peas and drained tomatoes. Add salt and pepper to taste. Cook for an additional 10 minutes.
EASY POTLIKKER
The first time I had Potlikker (or Pot-likker) was at the famous Mary Mac's Tea Room in Atlanta (and the waiter accidentally spilled a whole bowl of it on my friend's sweater!) Despite that introduction, I've loved it ever since. I agree that real potlikker needs to be made with smoked ham hocks, but I like this easier version that uses bacon. I guess calling it "easy" is up for debate, since it still takes about an hour, but substituting bacon shaves off some boiling and prep time. I've even used diced pancetta in place of the bacon with great results. Enjoy!
Provided by Spice Boy
Categories Greens
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Remove the thick ribs from the collard greens. Wash the greens thoroughly and chop coarsely.
- Melt 2 T butter in a pot over medium heat and add the bacon and onion. Saute until bacon is almost done and onion is translucent, about 5 minutes. Add the garlic and crushed red pepper flakes and saute for an additional 2 minutes.
- Add water and increase heat to high. Bring to a boil. Cover, turn heat to medium and simmer 30 minutes.
- Stir in the broth, sugar and vinegar into the pot and bring again to a boil. Stir in the greens, allowing them to wilt a bit to make more room if necessary. Simmer over medium-low heat, partially covered, about 50 - 60 minutes, or until tender. Add additional stock or water if too much liquid boils away.
- Check for seasoning and add pepper and the remaining tablespoon of butter. Add salt only if necessary (since the bacon and broth are salty). Ladle greens with broth into bowls and serve with hot sauce and cornbread.
Nutrition Facts : Calories 126.4, Fat 8.2, SaturatedFat 4.3, Cholesterol 20.6, Sodium 234.2, Carbohydrate 9.3, Fiber 2.8, Sugar 2.6, Protein 5.2
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