This recipe is perfect for a rainy day. Central Pennsylvania has been very rainy lately, so this soup was ideal. I know that summer is coming and this is more of a winter recipe, but it’s too delicious not to share. The main reason I decided to make this soup now was because of Easter leftover ham. My aunt asked who wanted the ham hock and the juices, and I said “ME!”
That picture definitely does not do the taste justice. But here we go.
- 1 medium onion chopped
- 2 stalks celery chopped
- 1 clove garlic chopped
- 2 bay leaves
- 1 tablespoon chopped sage
- 1-2 tablespoons almond flour
- 2 tablespoons butter
- 1 ham hock (optional, but really adds flavor)
- 6 cups ham broth (juice from the pan. If not available, any stock will be fine)
- 1 large russet potato
- 1 can white beans (optional. Not paleo, but go very well with this soup)
- 1 bunch baby spinach, roughly chopped
- 6 oz leftover cooked ham
Melt butter in a large soup pot over medium heat. Add onions, celery, and garlic. After they sweat out a bit, add the almond flour. DO NOT salt this soup. The ham broth and the meat are already very salty, so taste before you salt. Add the bay leaves and sage. Stir until the flour has cooked some. Add the ham hock and meat. Combine and add ham broth. Reduce heat and simmer for a few minutes. Add the chopped potato and continue to simmer for 15 minutes. Add beans if desired, spinach, and almond milk.