In The Kitchen: It’s Soup Season

November 16th, 2010
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As I’ve mentioned in years past, the upside of fall is soup. Delicious soup, rich and warming and filling in a way that pretty much nothing else is. This soup, made with pork, a special stock I had on hand and some really good pasta turned out to be ridiculously easy to make.


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While shopping for a couple ingredients for the lamb chili last week, I came across a fresh ham hock at Greene Grape Provisions. I had no idea what I wanted to do with it, but it’s a cut I don’t see often so I grabbed it.
Since the chili took some constructing, I wanted to do something here that was more hands off. I needed something that basically made itself.
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I looked to the freezer and found a stock I made some months ago from a jamon serrano I managed to get my hands on. The jamon gave it a flavor so rich I could just drink it on its own.
I poured two quarts of it over the hock in the slow cooker with maybe some garlic and let it go until the pork was done. It could probably have been made slightly better with a couple veggies – maybe chopped carrots or greens of some sort. In the end it was wonderful on its own, so I’ve got no regrets.
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I chopped and shredded the meat tossed it with some good pasta I had on hand and covered it with the now richer broth. Delicious.

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