Pot Liquor Likker Soup Recipes

QUICK AND EASY POTLIKKER SOUP

Steps:

• Heat the oil in a large pot or dutch oven over medium heat. Add the ham and onion and cook for 5 to 7 minutes, or until the onions are translucent. Add the garlic, cook about a minute more. Add the chicken broth and bring to a boil. Stir in the frozen greens. Bring back up to a boil, reduce the heat, cover, and simmer for 20 minutes.
• Add the rinsed peas and drained tomatoes. Add salt and pepper to taste. Cook for an additional 10 minutes.

POT LIKKER SOUP

Steps:

• Place all ingredients except the turnips and cooked bacon in large saucepan with just enough water to cover vegetables and bring to a boil. Lower heat and simmer partially covered for one hour, adding water as necessary to cover vegetables.
• Set a colander over a large saucepan and strain the soup. Discard the onion, carrot and bacon pieces and the herb bouquet. Set the greens aside. Return the liquid to a boil and add the turnips. Lower the heat and simmer until the turnips are crisp-tender, approximately 10 minutes. There should be three cups liquid; add water or reduce as necessary. Set the turnips aside.
• In a food processor, puree the reserved greens with half the cooking liquid. Return the puree to the remaining cooking liquid in the saucepan. Add cream and turnips and heat through. Ladle into bowls and sprinkle with bacon, if desired.

POT LIQUOR (LIKKER) SOUP

Steps:

• Bring collard greens and water to cover to a boil in a large Dutch Oven. Remove from heat; drain. Repeat the process if you are boiling in batches.
• Toss together the ham and hot sauce; cook in hot oil in the Dutch Oven over medium-high heat 8 to 10 minutes or until browned (while the collards are draining). Add the onion and garlic; saute until tender.
• Stir in greens, potato, and remaining ingredients. Bring to a boil. Reduce heat; simmer, stirring occasionally for 45 minutes.

EASY POTLIKKER

Steps:

• Remove the thick ribs from the collard greens. Wash the greens thoroughly and chop coarsely.
• Melt 2 T butter in a pot over medium heat and add the bacon and onion. Saute until bacon is almost done and onion is translucent, about 5 minutes. Add the garlic and crushed red pepper flakes and saute for an additional 2 minutes.
• Add water and increase heat to high. Bring to a boil. Cover, turn heat to medium and simmer 30 minutes.
• Stir in the broth, sugar and vinegar into the pot and bring again to a boil. Stir in the greens, allowing them to wilt a bit to make more room if necessary. Simmer over medium-low heat, partially covered, about 50 - 60 minutes, or until tender. Add additional stock or water if too much liquid boils away.
• Check for seasoning and add pepper and the remaining tablespoon of butter. Add salt only if necessary (since the bacon and broth are salty). Ladle greens with broth into bowls and serve with hot sauce and cornbread.

POT-LIKKER AND CRANBERRY BEAN SOUP

Steps:

• Put the beans and one of the onions in a soup pot and cover with vegetable stock. Simmer for 2 hours.
• In a separate pot heat the oil, then add the other onion and the potato. Cook for 5-10 minutes or until potatoes are about half-way cooked, then salt generously.
• Top the potatoes with the kale or collard greens, turn down the heat and cook covered for about 15 minutes.
• Carefully add this to the beans and simmer until the potatoes are fully cooked, about 15 more minutes. Stir in the margarine and serve.