Pot Likker Soup Recipe (2024)

FAQs

What can I use pot likker for? ›

A take on the classic Country Ham Potlikker becomes the base of a luscious gravy for smothered pork chops and a zippy vinaigrette for a sweet and savory apple and bean salad. A rich Smoked Paprika and Sun-Dried-Tomato Potlikker buoys brothy orecchiette with savory-sweet turnips and braises hearty chicken thighs.

Potlikker maintains much of the nutrients of the greens including iron and vitamins A, C, and K. Another benefit of building your own potlikker is maintaining time-honored traditions of making the most of ingredients.

Pot liquor, sometimes spelled potlikker or pot likker, is the liquid that is left behind after boiling greens (collard greens, mustard greens, turnip greens) or beans. It is sometimes seasoned with salt and pepper, smoked pork or smoked turkey.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

They freeze nicely. I always make a bunch just so I will be able to freeze some for the time when they aren't available at the produce stand. I freeze pot likker and all. I usually just pop the contents into a pot, but I see no reason why they wouldn't microwave fine.

From kale to collards to turnips, we've learned to embrace their nutrient-packed bitterness. So here's a tip: When you're cooking up a big pot of greens, don't toss out what may be the most nutritious part — the brothy water that's left in the pot. Lots of the beneficial nutrients cook out of the greens.

Many of the same carcinogenic, or cancer-causing, compounds present in tobacco smoke are also found in burning marijuana. In particular, unfiltered smoke from joints contains higher concentrations of a class of chemicals called polycyclic aromatic hydrocarbons (PAHs) than does smoke from tobacco cigarettes.

Although juicing collard greens is not super popular, raw collard greens are a great addition to any juice. They are full of calcium, and folate, and are a good source of vitamin K, vitamin C, and vitamin A. Cruciferous vegetables like collards are also known for their anticancer effects.

Collard greens can be made with water, but chicken broth adds so much richness and flavor along with the smoked turkey. It's a winning combination that makes the collard green downright addictive!

Noun. likker (plural likkers) Eye dialect spelling of liquor.

What is the history of pot licker? ›

It was a staple food eaten by enslaved people in the South, often eaten along with baked or fried cornbread either dipped or crumbled into the potlikker. By the early 1850s, potlikker was a mainstay in Southern diets.

There are several ways to thicken pumpkin soup. The easiest method is to reduce the soup by cooking off some of the liquid. Alternatively, use a slurry of all-purpose flour or cornstarch and water, add a teaspoon or two of either thickener to a small bowl and stir in 2 to 3 teaspoons of the soup to create a slurry.

In the event that your goal is to keep moisture in—like when your pot of soup, stew, or sauce is already at the right consistency, but you want to keep cooking the vegetables and melding the flavors—leave the lid on to keep any more liquid from evaporating.

Pumpkin will go well with any roast fowl, so turkey, chicken, cornish hens and the like are all good choices. I've had spicy pumpkin puree with lamb and pork, both a good combo. And you can make pumpkin soup as a main course or as an appetizer.

But to get to the gardening question you asked, yes, this water can also be used to water plants, indoors or out. It is also an old idea; many a cook who didn't feel the need to use the pot liquor as food has poured it on garden flowers.

Simmering

Ideal for slow cooking, stock pots maintain a steady, low simmer, perfect for preparing stocks, broths, and sauces. The depth of the pot prevents excessive evaporation, ensuring rich flavors develop over time.

The earliest known use of the noun potlicker is in the 1830s. OED's earliest evidence for potlicker is from 1830, in the writing of A. Royall. potlicker is formed within English, by compounding.

You can also freeze cooked collard greens, including ham hocks and any broth or other ingredients you used to cook them.