This is a great Irish inspired soup, a wonderful example of dishes which would start upstairs at a grand house, and finish downstairs. After a lovely upstairs dinner of Baked Ham, the bone could be made into a delicious soup for the servants. You can make soup right after your holiday meal or freeze the bone and bring out to make this hearty soup for St. Patrick’s Day.
Hearty Irish Ham Soup
- 1 cooked ham bone (meaty preferred)
- 1 cup left over ham, finely chopped if your bone has been picked pretty clean
- 4 cups chicken broth low sodium
- 4 cups water
- 1 large onion diced
- 2 stalks celery chopped
- 2 large parsnips and or carrots chopped
- 4 – 6 large potatoes keto/gluten: use sweede or turnip
- 1/2 cup Flour keto/gluten: use 1-3 tsp. xantham gum
- 1 pinch freshly ground salt and pepper to taste
- 1 tbsp. parsley chopped
- Combine the ham bone, ham, water, stock and vegetables in your soup pot and bring to a boil over medium heat, and then reduce to simmer for 40 minutes. If there is meat still on the bone, it should be easily removed by this point. Shred and put it in your soup.
- Peel and cut potatoes (or sweede/turnip) into small cubes bring back to the boil, then reduce again to simmer for another 15 minutes or until tender.
- In a medium saucepan, add the flour over medium heat and stir as it turns brown. Don’t let the flour burn. Gluten free/keto can ignore this step.
- Take some liquid from the pot and mix with the flour or xantham gum to thicken. You can adjust the thickness of the soup by the amount of the thickening mixture you add. If it gets too thick, simply add more liquid.
- Season with salt, pepper and sprinkle the parsley on top when you serve.