2 Ham Hocks (about 3 Pounds Each) 10 lg Potatoes, Diced; 10-12 Carrots, Sliced; 3 Celery Stalks, Diced Or Chop Up The Leaves ...

1. In a soup pot, heat 1 tablespoon of the oil. Add the bacon and cook over moderately high heat until crisp, 5 minutes. Add the onion and leek and cook over low heat until softened, 10 minutes.

This rustic, full-flavored cabbage, potato and chorizo soup, Ms. Henderson’s second Slow Food Fast contribution, might be considered something of an ur-recipe.

I found this recipe in “Vegetables” by James Peterson (William Morrow, 1998). Makes 8 servings. 3 smoked ham hocks (8 ounces each) or equivalent weight 3 quarts cold water 1 medium cabbage (2 ...

Stir the onions, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 8 to 10 minutes. Peel and dice the potatoes.

With St. Patrick's Day nearly upon us, our minds often turn to corned beef and cabbage. This recipe was inspired by that tradition, but swaps out the corned beef in favor of smoked fish (also ...

Cabbage, Cauliflower and Potato Chowder (8 to 10 servings) The cauliflower gives this soup depth and body, while the mustard and the garnish of caramelized cabbage elevate the taste. Adapted from ...

To make the soup, heat the oil in a very large saucepan or casserole. Add the onion, carrot, garlic, salt and chilli flakes. Fry over a high heat for 5 minutes and then turn the heat down to low.

1. In a large soup pot over medium-high heat, heat the oil. Add the pork and brown on all sides. Transfer to a plate. 2. Add the onion, leeks, carrots, garlic, salt, and pepper.

Leave the skin on 570g potatoes and cut into large chunks. Add to the pan and fry for a minute, stirring frequently. Then add 1.5l hot chicken stock , the juice of 2 lemons , 1 Parmesan rind and ...