Smoky Yam-Celery Soup

Name: Smoky Yam-Celery Soup
Yield: 4–6 servings
Cuisine: American
Ingredients: 1 meaty ham hock (about 1 pound); A few chicken wings or necks; A few chicken wings or necks; 2 quarts water; ¼ cup chopped ham fat or bacon; ¼ cup chopped ham fat or bacon; 2 medium onions cut in ½-inch dice (2 cups); 1½ cups diced celery and leaves (3 large stalks, strings removed); 1½ cups diced celery and leaves (3 large stalks, strings removed); 1½-1¾ pounds yam, scrubbed ferociously; ½ teaspoon dried thyme; 1 teaspoon ground cardamom; ¼ teaspoon ground pepper; Celery leaves for garnish

Preparation info

4–6
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Used as you would potatoes, yams make a bland, warming winter soup. This basic formula is just that, to be augmented with whatever lurks in your larder: leek, carrot, parsnip, parsley root, turnip, cabbage, shell beans, squash. Substitute bacon or meaty ham bone for the hock.

Ingredients

1 meaty ham hock (about 1 pound)
A few chicken wings or necks
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Americas
United States
Cuba
Gluten-free
Soup
Winter

Method

Combine ham hock and chicken in water; bring to a simmer. Continue simmering for a few minutes, skimming. Cover and simmer 1 hour. Remove and cool meats; reserve stock. Remove and discard ham rind. Chop ham and reserve. Pick chicken from bones (discard these) and reserve.
Heat fat until crisp in large pot or Dutch oven; add onions and celery. Stir over moderate