What’s Cookin’ 5 green onions, chopped, or more to taste ½ cup water 1/3 cup all-purpose flour 1 cup light whipping cream Directions Step 1: Bring 3 quarts water and ham bone to a boil in a large stock pot. Boil until meat from the bone comes off easily, about 1 hour. Remove bone from broth. Allow bone to cool enough to touch; remove as much meat from as possible. Transfer meat to a resealable plastic bag, seal, and refrigerate.
Easter Ham Bone Soup
Step 2: Pour broth into a large bowl; cover and refrigerate overnight. Skim and discard any fat from the top of the chilled broth; transfer broth to a large pot.
Ingredients 3 quarts water
Step 3: Bring broth to a boil; add potatoes, cabbage, celery, and reserved ham. Continue to simmer until potatoes are tender, about 45 minutes.
1 ham bone 5 potatoes, cut into 1-inch cubes 4 cups chopped cabbage
Step 4: Whisk 1/2 cup water and flour in a bowl; whisk into potato-ham soup until thickened. Add light cream; stir.
2 large stalks celery, chopped
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