Ingredients:
- 1 piece pre-cook ham bone, about 1 1/2 lb (0.75 kg);
- 1 cup pre-cook ham, about 8 oz (250 g);
- 3 large onions, cut to 1/4” (0.75 cm) slices;
- 1 carrot, mince;
- 10 cloves garlic, pound and chop;
- 8 cups (1,920 ml) water;
- 2 cups escarole, cut to 1” (2 cm) stripes;
- 2 tablespoons vegetable oil;
- 1 tablespoon freshly chopped Italian parsley;
- 1/2 tablespoon sea salt, adjust to taste.
Recipe:
Serving for 8
- Add vegetable oil to a large stock pot over medium high heat;
- Sauté onion until soft and translucent but not brown;
- Add chopped garlic and minced carrot;
- Add 8 cups of boiling water;
- And then the ham bone and sea salt;
- Lower to simmer when it comes to a boil;
- Cook for 1 1/2 hours or until ham falls off the bone;
- Add escarole for another 2 minutes;
- Put ham on the bottom of a bowl;
- Add soup and top with Italian parsley;
- Serve hot.