Indiana Ham and Sweet Potato Soup
By
Amy Alusa
@amyalulsa
1
This recipe comes from a cookbook: Autumn, by Susan Branch, From the Heart of the Home. It is really good, so I thought I would share it those looking for something different for fall. Enjoy!
Rating:
★★★★★ 1 vote
Serves:
8
Prep:
45 Min
Cook:
4 Hr
Ingredients
- 2
- medium-large about 1 1/2 lbs sweet potatoes, washed dried and pierced
- 6
- about 3/4 lb carrots, topped, tailed and peeled
- 1 large
- onion, peeled and quartered
- 1 large
- clove of garlic, skin on
- 1 1/2 lb
- smoked ham hocks
- 8 c
- water
- 1 lb
- yellow split peas, rinsed
- 1 Tbsp
- butter
- 1 1/2 tsp
- rubbed (ground) sage
- 1 tsp
- cholula (mexican hot sauce)
- 1/4 tsp
- cayenne pepper
- 1 tsp
- salt
- 1/2 tsp
- pepper, freshly ground
- 1/4 c
- heavy cream
- 1 c
- diced ham steak
- 1 large
- orange, zest of
- 1/2 c
- minced parsley
- 1 can(s)
- fried potato sticks (optional)
How to Make Indiana Ham and Sweet Potato Soup
- 1Preheat oven to 375 degrees. Place first 4 ingredients in lightly oiled roasting pan and put into the oven. Cook 1 1/2 hours-turning all after 1 hour. Remove from the oven.
- 2Split open potatoes, cool to touch. Remove garlic from skin. Meanwhile, put ham hocks and water into a large soup pot. Bring to boil (skim off any foam); simmer 1 hour. Add split peas, simmer 45 minutes more, all with the lid slightly askew.
- 3Remove ham hocks from the soup; when cool enough, remove meat from ham hocks, dice and put ham hocks back into the pot. Put roasted vegetables into food processor; add butter and next 5 ingredients. Process well.
- 4Add cream, process and stir all into the soup pot. Stir in diced ham and zest; simmer. Serve, sprinkled with parsley and pass a bowl of potato sticks for garnish if you would like.
About Indiana Ham and Sweet Potato Soup
Course/Dish: Vegetable Soup
Other Tag: Healthy
