Creamy Ham and Greens Noodle Soup | #Reames #HomemadeGoodness

This is a sponsored conversation written by me on behalf of Reames®. The opinions and text are all mine.

Everybody has those certain triggers that spark up a feeling of nostalgia—sites, sounds, smells that transport them to another place, another time. For me, at this time of the year, when heavy snow blankets the world outside my window, it's the welcoming smell of a roast, a ham, or a bird cooking slowly in the kitchen.

The scent winds its way through the house and wraps itself around you, lending warmth and comfort.  With it comes the promise of not one, but several meals to come, because after we've reveled in the tender sliced or pulled meat alongside mashed potatoes and crisp veggies for dinner that first night, we'll use the bones to make stock.

Twenty-four hours later, there will be jars of amber stock lined up, ready to be frozen or used in stuffing, casseroles, and steaming pots of soup. As a kid, that third day was my favorite, because it meant that I would soon be eating soup out of my favorite oversized mug—chicken noodle, beef and barley, ham and bean, turkey with wild rice.

While I can't get enough soup in general, anything with fat, tender noodles was always my favorite as a kid...a trait that my own kids have inherited. If I'm in the mood, I'll make them from scratch, but more often than not, I reach for Reames Frozen Egg Noodles. I have it on good authority (my kids) that they are just as good.  And I have to agree. Plus, they're so much easier and quicker. (Want to try them yourself? Download a Reames Coupon today!)

Just like it was when I was little, you can usually walk through our front door anytime from late summer through early spring (the first frost through the final thaw) to the scent that I like to refer to as "home". Most recently, I picked up a smoked picnic ham; slow cooking it the first day, making ham stock the second day, and finally using that stock and leftover meat to make a pot of soup on the third day.

The kids had already put in their request for a noodle soup, so I pulled a bag of Reames egg noodles from the freezer, and added another household favorite, collard greens to the mix.

After dinner, I had just enough to package up two portions—one for the hubs to take to work tomorrow, and one for my oldest to take back to his dorm for lunch tomorrow. Because the only thing better than eating a meal with your family at home is taking that feeling with you.

Do you have a certain food or recipe that brings YOU "home"?

yield: serves 8-10Author: Heather Schmitt-Gonzalezprint recipe

Creamy Ham and Greens Noodle Soup

prep time: 15 MINScook time: 35 MINStotal time: 50 mins

This creamy pot of soup combines leftover ham, greens, and thick egg noodles in a recipe that is pure comfort food.

INGREDIENTS:

• 8 ounces Reames Frozen Egg Noodles
• 8 tablespoons (4 ounces) unsalted butter, divided
• 3 stalks celery, diced
• 2 small yellow onions, diced
• 2 large carrots, diced
• 2 cloves garlic, minced
• 6 cups ham stock
• small handful chopped fresh parsley
• 1 bushy sprig of thyme
• 1 bay leaf
• 8 ounces stemmed, trimmed and chopped collard greens
• 1 pound pulled or chopped ham
• 1/4 cup + 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup heavy cream
• kosher salt
• freshly ground black pepper
• crushed red chile flakes, optional

INSTRUCTIONS:

1. Prepare noodles according to instructions on package and drain.

2. While the noodles are cooking heat 2 tablespoons of the butter in a large soup pot over medium heat.
3. Add onion, carrot, and celery and cook until they start to turn soften and the onions turn translucent, 5-7 minutes. Add garlic and cook 1 minute longer.

4. Add ham stock, parsley, thyme sprig, bay leaf and a few grinds of black pepper. Add collard greens, increase heat to medium-high, and bring to a boil.
5. Once boiling, partially cover and reduce to a gentle simmer, cooking until greens are tender, 15 minutes. Add ham and cook until heated through, 2-3 minutes.

6. While the soup is cooking, heat the remaining 6 tablespoons of butter in a medium pan set over medium heat. Once melted, whisk in the butter until no dry spots remain. Continue to cook, stirring often, until the roux has just started to turn golden, 3-4 minutes.
7. Combine milk and cream. Slowly pour the mixture into the roux, whisking constantly as you go, until mixture is smooth and no lumps remain.
8. Slowly whisk the milk mixture into the pot, stirring often, until the soup is creamy and lightly thickened, 2-3 minutes.
9. Stir in the cooked noodles until heated through, another 1-2 minutes. Remove and discard thyme sprig and bay leaf. Taste and adjust seasoning as necessary with salt and black pepper.
10. Serve with more freshly ground black pepper and some crushed red chiles on the table for people to add to their bowls. Soup will thicken as it sits, thin with extra broth, if you wish.

Variation - Creamy Noodles with Ham and Greens:

1. Make the recipe as-written, but use 16 ounces of Reames Frozen Egg Noodles instead of 8 ounces.

http://www.allroadsleadtothe.kitchen/2016/12/creamy-ham-and-greens-noodle-soup.html

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This is a sponsored conversation written by me on behalf of Reames®. The opinions and text are all mine.