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Recipe: Pot Liquor Soup

Soups
POT LIQUOR SOUP

2 pounds fresh collard greens
1 (2 lb) ham steak, chopped
2 tablespoons hot sauce
3 tablespoon olive oil
3 medium onions, chopped
1 garlic clove, minced
6 red potatoes, diced
3 cans (14 1/2 oz. each) chicken broth
2 cans (16 oz. each) field peas, drained
2 cans (16 oz. each) crowder peas, drained
2 cups water
1/2 cup vermouth
1 tablespoon white vinegar
1 teaspoon salt

Remove and discard stems and discolored spots from collards; rinse with cold water. Drain and tear into 1-inch pieces. Bring collards and water to cover to a boil in a large Dutch oven. Remove from heat; drain, repeat procedure once.

Toss together ham and hot sauce. Cook ham in hot oil in a Dutch oven over medium to high heat 8 to 10 minutes or until browned.

Add onion and garlic, and saute until tender. Stir in collards, potato, and remaining ingredients; bring to a boil. Reduce heat and simmer 45 minutes, stirring occasionally.

Michelle Says: This is a very unusual dish. I hope you like it as much as we do.

Makes 2 1/2 quarts
From: Michelle Pralle, Randolph
Source: The Wichita Eagle 1999 Holiday Cookbook
MsgID: 24584
Shared by: Betsy at Recipelink.com
Board: Frugal/Budget Cooking at Recipelink.com
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