Pot Likker Soup Recipe Add a Pinch

Pot Liquor Collard Greens Soup The Cooking Bride

The Glory of Southern Cooking. By James Villas. Published 2007. About. Recipes. Contents. Throughout the Deep South and much of Appalachia, pot likker is essentially no more than the vitamin-rich broth left over in a pot of boiled greens or peas cooked with a smoked ham bone, and it is always—I repeat, always—served with cornbread.

Pot Likker Soup Recipe Add a Pinch Soup recipes, Funfetti cookie

Pot likker soup, also known as pot liquor soup, is a traditional dish that originates from the American South. It is made by simmering leftover pot liquor (the liquid left after boiling greens such as collard, turnip, or mustard greens) with additional ingredients such as onions, garlic, ham hocks, and sometimes other vegetables or meats.

Psalms 2746 Pot Likker Soup

Toss together the ham and hot sauce; cook in hot oil in the Dutch Oven over medium-high heat 8 to 10 minutes or until browned (while the collards are draining). Add the onion and garlic; saute until tender. Stir in greens, potato, and remaining ingredients. Bring to a boil. Reduce heat; simmer, stirring occasionally for 45 minutes.

Pot Likker Soup Recipe Add a Pinch

In a Dutch oven or heavy-bottomed pot, heat butter, onion, ham, garlic, celery, and carrots. Cook over medium heat and stir until onions are translucent. Add broth, scraping any bits off the bottom of the pot. Add greens, apple cider vinegar, Sriracha, S&P. Bring to a boil. Reduce heat and cover. Simmer for 1.5 hours.

Pot Likker Soup Pinterest Chili Recipes, Soup Recipes, Dinner Recipes

Potlikker or pot liquor is a traditional dish originating from the American South. It consists of a liquid that's leftover from a meal of field peas, collard greens, beans, pork, or other similar ingredients. The dish is usually served as a broth and it was a staple among the field hands of the South. Although the liquid can be seasoned with.

Cooking With Mary and Friends Southern Potlikker Soup

Smoked Paprika and Sun-Dried Tomato Potlikker. This plant-based potlikker pulls tons of umami from a handful of pantry staples. Whole sun-dried tomatoes will work just fine; simply drain them (if.

Potlikker Soup Simply Sundays

Stir in your washed and chopped collard greens. Then reduce the heat to low, cover the pot and simmer for 2 1/2 - 3 hours until the collards are tender and the meat from the ham hock is falling off the bone. Remove the ham hocks or the hambone and set aside until it is cool enough to handle.

Pot Likker Soup Recipe Add a Pinch

Add kale and swiss chard leaves along with 6 cups of filtered water. Add an additional teaspoon of salt; cover the pot and cook for 30 minutes, until the leaves are wilted and soft. Give it a taste and stir in more salt to taste (I added about 1 teaspoon). Cook for an additional 10 minutes. Stir in lemon juice.

Cooking With Mary and Friends Southern Potlikker Soup

Instructions. Set a 6-quart slow cooker to browning or sauté setting or use a separate skillet to heat butter. Sauté the vegetables for 4 minutes, then add the garlic and sauté another minute. Add the chicken stock or broth and water to the slow cooker. Add 1/2 of the greens, salt and pepper to slow cooker and toss to coat.

Pot Likker Soup ..love this stuff!! Great taste and it's a meal in a

Directions. Heat oil in a large skillet over medium-high heat; add onion and carrot, and sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Place vegetables, 4 cups water, ham hock, and remaining ingredients in a 5- to 6-qt. slow cooker. Cover and cook on High 1 hour. Reduce heat to Low and cook 5 hours or until ham falls off the bone.

Pot likker soup stock image. Image of smoked, diet, collard 173152515

1 medium onion, chopped. 1 medium carrot, diced. 1 tablespoon vegetable oil. 1 garlic clove, chopped. ½ cup dry white wine. ½ teaspoon salt. ¼ teaspoon dried crushed red pepper. 1 (14.5-oz.) can vegetable broth. ½ (16-oz.) package fresh collard greens, washed and trimmed.

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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.

Pot Likker (Liquor) That'll Make You Want To Dip EVERYTHING In It!

Pot likker could be used to make pot likker soup, flavor stews, or as a base for cooking beans, grains, or gravy. Over time, pot likker has remained a beloved part of Southern cuisine and gained recognition outside its cultural origins. It is often served with biscuits or cornbread, which soak up the flavorful liquid.

Psalms 2746 Pot Likker Soup

The Great Debate on Potlikker Soup; Pot Liquor Vs. Potlikker. In the South, there is no debate over the spelling of the word. It's not pot liquor, it's potlikker, and we have that on record.

Pot Liquor Collard Greens Soup The Cooking Bride

Lots of folks—nearly everyone on the internet—define potlikker as the liquid that is "left behind" from cooking a pot of greens, be they collard, turnip, mustard, or a mix of all three. But a true Southern cook knows that potlikker should never, EVER be left behind. The history of potlikker dates back to enslaved cooks trying to make the.

Pot likker soup stock photo. Image of beans, appetizer 173152520

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.