Ingredients
- 4 ribs celery
- 3 onions
- 3 carrots
- 3 potatoes
- 2 bay leaves
- 2,800 ml water
- 650 gr smoked ham bones
- 600 gr corn kernels (fresh)
- 475 ml milk (fresh)
- 4 gr thyme (dried)
- 3 gr salt
- 1 gr black pepper (freshly ground)
- 8 slices bacon (sliced)
- 1 slice green bell pepper
Place ham bones, onions, carrots, potatoes, celery, green pepper, bay leaves, thyme, salt and pepper in the water and bring to a boil over medium-high heat. Cook at a slow boil for 2.5 to 3 hours. Strain the broth and discard the bay leaves and bones, reserving the ham and vegetables. Skim off and discard fat from the broth. Puree the cooked vegetables and ham in a food processor until smooth. Bring the broth to a boil again and add the pureed vegetables, milk and corn. Let simmer for 5 minutes. Serve, sprinkled with bacon. Makes 6 to 8 servings. [MID-ATLANTIC COUNTRY; November 1990]
