Easter Ham Bone Soup Delight

Follow our step-by-step guide on how to make Easter Ham Bone Soup Delight.

1. Step 1

   Begin by filling a large stockpot with 3 quarts of water and adding the ham bone.

2. Step 2

   Bring the mixture to a vigorous boil, allowing it to bubble away for about an hour, or until the meat effortlessly falls from the bone.

3. Step 3

   Once tender, carefully extract the ham bone from the pot and set it aside to cool.

4. Step 4

   When it's safe to handle, shred the meat and transfer it to a resealable plastic bag.

5. Step 5

   Seal the bag and pop it in the refrigerator for future use.

6. Step 6

   Next, pour the broth into a large bowl, cover it, and let it chill in the fridge for 8 hours or overnight.

7. Step 7

   This cooling period allows the fat to rise to the surface, making it easy to skim off later.

8. Step 8

   After chilling, skim off the fat and discard it, then return the broth to the pot.

9. Step 9

   Bring the broth back to a boil, then introduce cubed potatoes, chopped cabbage, chopped celery, and the reserved ham meat.

10. Step 10

    Lower the heat and let it simmer for about 45 minutes, or until the potatoes are tender and inviting.

11. Step 11

    In a small bowl, whisk together 1/2 cup of water and flour until smooth, then gradually incorporate this mixture into the soup to achieve a delightful thickness.

12. Step 12

    Finally, stir in the light whipping cream until fully blended, and serve your hearty creation hot, savoring the comforting flavors of home.