Recipe: Pot Likker Soup with Cornbread Croutons (with variations)

POT LIKKER SOUP WITH CORNBREAD CROUTONS

2 (1 pound each) smoked ham hocks
1 medium onion, chopped
1 medium carrot, diced
1 tablespoon vegetable oil
1 garlic clove, chopped
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 (14.5 ounce) can vegetable broth
1/2 of a 16 ounce package fresh collard greens, washed and trimmed
Cornbread Croutons (recipe follows)

Bring ham hocks and 8 cups water to a boil in a Dutch oven over medium-high heat. Boil 5 minutes; drain. Reserve hocks; wipe Dutch oven clean.

Saute onion and carrot in hot oil in Dutch oven over medium heat 4 to 5 minutes or until tender.

Add garlic to onion mixture, and cook 1 minute.

Add wine; cook, stirring occasionally, 2 minutes or until wine is reduced by half.

Add hocks, 8 cups water, salt and crushed red pepper to onion mixture, and bring to a boil. Cover, reduce heat to low, and simmer 3 hours or until ham hocks are tender.

Remove hocks, and let cool 30 minutes. Remove meat from bones; discard bones. Transfer meat to an airtight container; cover and chill. Cover Dutch oven with lid, and chill soup 8 hours.

TO FINISH COOKING:
Skim and discard fat from soup in Dutch oven. Stir in meat and vegetable broth. Bring mixture to a boil.

Gradually stir in collards. Reduce heat, and simmer, stirring occasionally, 45 to 50 minutes or until collards are tender.

Serve with Cornbread Croutons.

CORNBREAD CROUTONS

2 tablespoons bacon drippings or vegetable oil
1 cup self-rising white cornmeal mix
1 cup buttermilk
1 large egg
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided use

Preheat oven to 450 degrees F. Coat bottom and sides of an 8-inch square pan with bacon drippings; heat in oven 5 minutes.

Whisk together 1 cup cornmeal mix, buttermilk, egg, 1/4 teaspoon salt, and 1/4 teaspoon pepper; pour batter into hot pan.

Bake for 15 to 17 minutes or until lightly browned. Turn out onto a wire rack; cool completely (about 30 minutes). Reduce oven temperature to 325 degrees.

Cut cornbread into (1 1/2-inch) squares. Place on a baking sheet; sprinkle with remaining salt and pepper.

Bake at 325 degrees F for 30 to 35 minutes or until crisp and lightly browned. Remove to a wire rack; cool completely (about 30 minutes).

Store in an airtight container up to 1 day.

VARIATIONS:

KITCHEN EXPRESS POT LIKKER SOUP:
Omit ham hocks and salt. Prepare recipe as directed in Step 2, sauteing 1/2 lb. smoked boneless pork loin, chopped, with onion and carrot. Stir in 2 Tbsp. jarred ham soup base, broth, 8 cups water, and red pepper. Bring to a boil. Gradually stir in collards; reduce heat, and simmer 45 minutes or until collards are tender.

SPANISH KALE-AND-WHITE BEAN SOUP:
Omit ham hocks, broth, salt, and red pepper. Saute 1/2 lb. smoked chorizo, chopped, in Dutch oven over medium-high heat 6 to 8 minutes or until browned. Remove with a slotted spoon; wipe Dutch oven clean. Proceed with recipe as directed in Step 2, sauteing 1 medium potato, cubed, with onion and carrot. Stir in 1 (48-oz.) container chicken broth. Proceed with recipe as directed in Step 6, substituting 1/2 (16-oz.) package fresh kale, washed and trimmed, for collards, and stirring in chorizo with kale. Stir in 1 (15.5-oz.) can white beans, rinsed and drained, and, if desired, 1 (14-oz.) can chicken broth during last 5 minutes of cooking. Omit Cornbread Croutons. This hearty soup makes a great meal by itself, or serve it with crusty bread and cheese.

Makes 10 cups, 6 to 8 servings
Source: Southern Living magazine, January 2009 in Southern Living 1001 Ways to Cook Southern by Editors of Southern Living Magazine