Monday, January 18, 2010
I typically use a ham stock, this time I boiled 4 smoked ham hocks with an onion, 3 garlic cloves, pepper, and a carrot.
I made the stock the day before and the next day I cut up the ham hocks
I tried toasting the skin over some day old bread with only fair results (I was hoping for something like a pork rind but they stayed kinda gummy the bread was good though)
I boiled some russet potatos (I usually cook around 1-1/2 per person which guarantees a lot of leftovers)
I roasted the the same volume of yukon gold potato cut up with the ham hock
I put together the soup by pureing the russet potato in the ham stock with a bit of cream, then added the roasted potato, ham, and a big crouton from the failed pork rind incident. The result...