Collard Greens Soup

• 1 (8-ounce) ham hock*
• 2 (32-ounce) containers chicken broth
• 2 bacon slices, chopped
• 2 teaspoons olive oil
• 1/3 cup diced onion
• 2 celery ribs, diced
• 3 tablespoons all-purpose flour
• 1/2 cup water
• 2 (16-ounce) packages fresh collard greens, chopped
• 1/3 cup whipping cream
• 2 tablespoons cider vinegar
• 1 tablespoon hot sauce
• 1 teaspoon pepper

1. Bring ham hock and broth to a boil in a Dutch oven; partially cover, reduce heat, and simmer 30 minutes.
2. Cook bacon in hot oil in a medium skillet until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet.
3. Saute onion and celery in drippings 5 minutes or until tender; add bacon.
4. Stir together flour and 1/2 cup water until smooth. Stir into bacon mixture. Stir bacon mixture and collard greens into broth mixture. Cover and simmer, stirring occasionally, 1 hour or until collards are tender.
5. Remove ham hock; cool slightly. Remove meat from bone, discarding bone; dice meat, and return to soup.
6. Stir in whipping cream and remaining ingredients.
7. *8 ounces smoked turkey winds, turkey sausage, or kielbasa may be substituted.

ham hock, containers chicken broth, bacon, olive oil, onion, celery, allpurpose, water, collard greens, whipping cream, cider vinegar, hot sauce, pepper

Taken from www.myrecipes.com/recipe/collard-greens-soup (may not work)