Subj : Fall Soups Top 10 - 01
To   : All
From : Dave Drum
Date : Fri Oct 04 2024 16:13:40

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dolly Parton's "Stone Soup"
 Categories: Poultry, Potatoes, Vegetables, Pork
      Yield: 8 servings
 
      2 qt Chicken broth
      1 lb Russet potatoes; scrubbed,
           - peeled, diced
 14 1/2 oz Can diced tomatoes
      1 sm Head cabbage; coarse
           - chopped
      1 lb Turnips; peeled, diced
      2 lg Carrots; peeled. diced
      1 sm Onion; chopped
      4 cl Garlic; minced
      1    Smoked ham hock
      1    Very clean stone
           Salt & pepper
 
  Pour the chicken broth into a large stockpot. Add in the
  diced potatoes, diced tomatoes and their liquid, chopped
  cabbage, diced turnips, diced carrot, diced onions,
  minced garlic and ham hock.
  
  Bring the soup to a boil over medium-high heat. Reduce
  the heat to low and simmer it uncovered for about 2
  hours. Stir the soup occasionally during simmering.
  
  Scoop the ham hock from the soup and place it on a
  cutting board. Remove the skin and discard. Remove the
  meat and use a sharp knife to dice it. Add the diced
  meat back into the soup, discarding the bone.
  
  Taste the soup; it will have some saltiness from the
  stock and ham hock, but you can add more if it needs
  some, along with black pepper to taste. Remove the stone
  from the soup. (You can wash the stone and save it for
  the next batch.) Serve the soup while it’s hot. Serve
  your soup along with this pecan chicken salad.
  
  Dolly Parton, Dollywood, Tennessee
  
  Makes: 6 - 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... When you hear "fermentation" do you think of alcohol or spoilage?
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