Green Eggs & Ham Soup

Is it too early to start making soup?  This creamy, green soup is made with just flavorful pureed topped with a poached egg and ham.

2 tablespoons olive oil, divided

4 ounces of thick cut ham

1 small onion, chopped

2 gloves of garlic, minced

4 cups of chicken broth or stock

4 cups of chopped broccoli florets

2 cups of chopped cauliflower florets

2 teaspoons fresh thyme leaves

1/8 tsp salt

4 cups of baby spinach

1/4 cup of fresh parsley, chopped

8 cups of water

2 tablespoons of distilled vinegar

4 large eggs

1. Heat 1 tablespoon of oil over medium heat in a large pot.  Add ham and cook stirring often until browned, about 3 minutes.  Transfer to a plate and set aside. 

2.  Add the remaining tablespoon of oil and onion to the pot.  Cook, stirring often, until softened about 3 minutes.  Add garlic and cook, stirring, for 1 minute.  Add broth or stock, broccoli, cauliflower, thyme and salt.  Reduce heat to a simmer, cover and cook about 6 minutes.  Add spinach and parsley.  Remove from heat and stand, covered, until spinach is wilted about 5 minutes.  Puree the soup in the pot with an immersion blender.  Cover to keep warm.  

3.  Meanwhile, bring water and vinegar to boil in a saucepan.  Reduce heat to bare simmer and gently swirl water in a circle.  Break an egg into a small bowl then submerge the bowl into simmering water and gently add the egg to pan.  Working quickly, repeat with all eggs.  Cook 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set.  

4.  Serve bowls of soup topped with a poached and egg and some ham. 

Deviled Eggs with Country Ham and Pickled Celery

While picking up your chicken, don't forget Browder's Birds organic eggs can also play a role in your summer barbecue!  We love the addition of country ham for a true southern presentation of deviled eggs. 

 Recipe adapted from Joe Schafer, King + Duke, Atlanta, Ga. Makes 6 servings (12 deviled eggs).

 

 

Ingredients

Pickled Celery and Ham Garnish ½ cup sugar
½ cup apple cider vinegar
1 small celery stalk, thinly sliced on the bias
2 thin slices country ham
2 tablespoons extra-virgin olive oil
2 tablespoons thinly sliced chives

Deviled Eggs
6 eggs
¼ pound cooked country ham, finely chopped
½ cup mayonnaise
1 tablespoon Dijon mustard
Salt and freshly ground black pepper

Directions

1. Make the garnish: In a small saucepan set over high heat, combine the sugar with the vinegar and ½ cup water. Bring the mixture to a boil, then reduce it to a simmer and cook until the sugar dissolves. Place the celery in a small bowl, then pour the liquid over the celery. Let stand at room temperature for 2 hours.

2. Meanwhile, preheat the oven to 375˚ and line a large baking sheet with parchment paper. Arrange the ham on the baking sheet and bake until crispy, about 10 minutes depending on the thickness of your ham. Remove the ham from the oven, cool completely on the baking sheet, then break into small pieces. Transfer the ham to a small bowl and set aside.

3. Make the eggs: An hour before the pickled celery is ready, place the eggs in a large saucepan and cover with cold water by 1 inch. Bring the water to a boil. Remove the pot from the heat, cover and let stand for 12 minutes. Meanwhile, prepare an ice-water bath.

4. Transfer the eggs to the ice-water bath to cool completely, then peel and cut in half lengthwise. Remove the yolks and arrange the egg whites, cut side up, on a platter.

5. In the bowl of a food processor, combine the egg yolks with the ham, mayonnaise and mustard and process until smooth. Season to taste with salt and pepper. Using a small spoon, mound the filling into each egg-white half, dividing it evenly among the halves. (You may have some leftover filling.)

6. Drain the pickled celery, reserving 2 tablespoons of the pickling liquid. In a small bowl, combine the pickled celery with the olive oil and reserved pickling liquid. Spoon the pickled celery mixture over the eggs to taste, then sprinkle with the reserved ham bits and chives. Serve immediately.