Best 3 Pot Liquor Likker Soup Recipes

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In the realm of Southern cuisine, there exists a delectable dish steeped in tradition and culinary history, known as "pot liquor likker soup." This humble yet flavorful soup draws its essence from the flavorful liquid that remains after boiling greens, such as collard greens, turnip greens, or mustard greens. This liquid, imbued with the essence of the greens, forms the base of the soup, creating a broth that is rich, savory, and filled with nutrients. Whether you are a seasoned cook or a novice in the kitchen, embarking on a culinary journey to discover the best recipe for pot liquor likker soup promises a rewarding experience.

Let's cook with our recipes!

POT LIKKER SOUP RECIPE



Pot Likker Soup Recipe image

Pot Likker Soup makes a delicious, hearty soup using the broth of collard, mustard, or turnip greens and additional vegetables.

Provided by Robyn Stone

Categories     Main Course     Soup

Time 55m

Number Of Ingredients 9

5 slices about 1.5 pounds baked ham - chopped
1 tablespoon olive oil
1 medium onion (diced)
3 medium carrots (chopped)
2 garlic cloves (minced)
2 cups chicken stock or broth
2 cups fresh collard (mustard, or turnip greens, washed with hard stems removed)
8 cups water
pinch red pepper flakes (optional)

Steps:

  • Add chopped ham to a Dutch oven over medium heat. Heat for about 2-3 minutes and then add olive oil, onion and carrots. Saute until becomes tender, about 2 more minutes. Then add in garlic and cook for 1 more minute. Pour in chicken broth and cook until has reduced by about ½.
  • Add greens and water. Boil over medium heat for about 45 minutes until greens are extremely tender.

Nutrition Facts : Calories 79 kcal, Carbohydrate 4 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 453 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

POT LIQUOR (LIKKER) SOUP



Pot Liquor (Likker) Soup image

This is as Southern as it gets. But the recipe is made quicker by using canned products and prepackaged greens. For New Years, substitute black-eyed peas, and you'll have your green and peas tradition! Serve with nice thick slices of cornbread.

Provided by breezermom

Categories     Ham

Time 1h25m

Yield 19 cups

Number Of Ingredients 14

1 (16 ounce) package fresh collard greens, chopped
2 lbs ham steaks, chopped
2 tablespoons hot sauce
3 tablespoons olive oil
3 medium onions, chopped
2 garlic cloves, minced
6 red potatoes, diced
3 (14 1/2 ounce) cans chicken broth (you can use your own stock if you'd like)
2 (16 ounce) cans field peas, drained
2 (16 ounce) cans crowder peas, drained
2 cups water
1/2 cup vermouth
1 tablespoon white vinegar
1/2 teaspoon salt

Steps:

  • Bring collard greens and water to cover to a boil in a large Dutch Oven. Remove from heat; drain. Repeat the process if you are boiling in batches.
  • Toss together the ham and hot sauce; cook in hot oil in the Dutch Oven over medium-high heat 8 to 10 minutes or until browned (while the collards are draining). Add the onion and garlic; saute until tender.
  • Stir in greens, potato, and remaining ingredients. Bring to a boil. Reduce heat; simmer, stirring occasionally for 45 minutes.

POT LIKKER SOUP



Pot Likker Soup image

Provided by Sarah Belk

Categories     soups and stews, appetizer

Time 1h20m

Yield About five cups, serving four as a first course

Number Of Ingredients 9

1 pound unblemished turnip greens, trimmed of tough stems and any discolored leaves, washed and roughly chopped (about 3/4 pound trimmed weight or 9 cups loosely packed)
2 cups chicken broth, preferably homemade
1/4 pound bacon, preferably double-smoked
2 medium carrots, peeled and cut into chunks
2 medium yellow onions, peeled and halved
1 herb bouquet, tied in cheesecloth, consisting of 3 large cloves garlic, halved; 2 whole dried hot peppers (or 1/2 teaspoon dried red-pepper flakes); 8 whole black peppercorns; 10 sprigs fresh parsley; 2 sprigs fresh thyme (or 1/2 teaspoon dried); 1 smal
1/2 cup cream
12 baby turnips (about 3/4 inch in diameter), trimmed and washed but not peeled; if baby turnips are unavailable, substitute diced, peeled turnips
1/4 cup cooked, crumbled bacon for garnish, optional

Steps:

  • Place all ingredients except the turnips and cooked bacon in large saucepan with just enough water to cover vegetables and bring to a boil. Lower heat and simmer partially covered for one hour, adding water as necessary to cover vegetables.
  • Set a colander over a large saucepan and strain the soup. Discard the onion, carrot and bacon pieces and the herb bouquet. Set the greens aside. Return the liquid to a boil and add the turnips. Lower the heat and simmer until the turnips are crisp-tender, approximately 10 minutes. There should be three cups liquid; add water or reduce as necessary. Set the turnips aside.
  • In a food processor, puree the reserved greens with half the cooking liquid. Return the puree to the remaining cooking liquid in the saucepan. Add cream and turnips and heat through. Ladle into bowls and sprinkle with bacon, if desired.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 11 grams, Sodium 518 milligrams, Sugar 12 grams, TransFat 0 grams

Tips:

  • Use fresh ingredients: Fresh vegetables, herbs, and spices will give your pot likker soup the best flavor.
  • Don't overcook the vegetables: Vegetables should be cooked until they are tender, but not mushy.
  • Season to taste: Taste the soup as you cook it and adjust the seasonings as needed.
  • Serve with cornbread or rice: Cornbread or rice are traditional accompaniments to pot likker soup.

Conclusion:

Pot likker soup is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover vegetables and meat, and it is also a very affordable meal. If you are looking for a new soup recipe to try, I highly recommend pot likker soup. It is sure to become a family favorite.

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