Oh I just love making homemade stock! Today I had a meaty ham bone I used to make some yummy Ham Stock. In the stock pot went the ham bone, celery, carrots, green onions, a large, fresh tomato cut into quarters (I don’t always use a fresh tomato, but I had one today), and water to cover all. The only spice I added was some black pepper. Several hours later (about 3-4 hours simmering) was this delicious Ham Stock I will use for the soup, then I pressure can the remaining stock for use another time.
6 cups Ham Stock (you can use chicken stock, but you won’t have as much ham flavor)
1 cup milk
4 tbls. butter
1/3 – 1/2 cup flour
4-5 potatoes, peeled and diced (I use red or Yukon gold – russet potatoes will not hold up in the soup)
1/2 cup diced ham meat (from the ham bone)
1 cup fresh broccoli, diced
1 stalk celery, diced
1 small onion, diced
1 carrot, chopped
1-2 cups shredded cheddar cheese
Melt butter in the bottom of a large stock pot, whisk in the flour to make a roux. Whisk in ham stock and milk and cook over medium heat until slightly thickened.
Add ham meat, celery, onions, and potatoes and continue cooking until potatoes are done; stir in cheese and cook until melted.
Add broccoli and cook until just al dente.
Serve immediately with hard, crusty rolls or bread, cornbread or biscuits. Delicious!
Yield: 4-6 servings