Elsie's Spinach or burning Weed Soup |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 12 |
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Ham, potatoes and spinach in a light cream soup. My Grandma Elsie used to make this on the farm using Nettles or Burning Weed . When they moved off the farm, she used spinach. This is a delicious way to use up the holiday ham leftovers. It's family tradition in our family to have spinach soup a few days after Easter. You can let it simmer all afternoon, or have it ready in about 2-3 hours. Ingredients:
1 ham bone, and leftover ham cut into chunks |
1 onion, chopped |
2 carrots, chopped |
2 stalks celery, chopped |
1 garlic clove, crushed |
8 cups water |
1 teaspoon pepper |
1 (10 ounce) package chopped spinach, thawed |
3 potatoes, peeled and diced |
1 cup half-and-half |
Directions:
1. In a large stockpot, combine ham bone, onion, carrots, celery, garlic, water and pepper. Simmer for 1-2 hours to get a nice broth. Add more water to keep the level up.
2. Remove ham bone and add in ham chunks.
3. Add potatoes and simmer until potatoes are tender.
4. Add spinach and simmer 15 minutes (or longer).
5. Add half and half at the very end, close to serving time.
6. Add salt only if needed. Ham usually adds enough saltiness.
7. Heat through and serve with good bread.
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