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.

Definitions of pot likker. the liquid in which vegetables or meat have be cooked. synonyms: liquor, pot liquor. type of: broth, stock.

Whole milk or half-and-half also thicken up the soup. I've even made it with half the amount (1/2 cup or 120ml) heavy cream in a pinch. (Add more chicken broth if you use heavy cream; see recipe Note.) Nice and thick, without being too heavy.

Before you go, promise me one thing before you run off to start your own batch of potlikker—don't waste a drop of it. After the greens are gone, freeze that precious potlikker and use it to power the rest of your cooking.

Don't toss that broth! Potlikker — the liquid left behind after boiling collards — is loaded with vitamins and minerals. Plus, it's delicious.

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Description. Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich.

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.

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

What is Irish slang for pot? ›

~a dubha, knap-weed.

Use what you love! Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness. Flour: We need flour to create that delicious, creamy texture mushroom soup is loved for.

The best options for thickening soup are cream or half and half. Plain yogurt or even freshly grated cheese works well and adds an extra layer of tangy, salty flavor. Add the dairy at the end and avoid bringing the soup to a boil since this can cause yogurt, cheese, or cream to split.

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

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.

(Though some insist it's "potlikker.") Chef James Huff of Pearl Dive restaurant ladles up some pot liquor fresh from a steaming pot of sauteed collard greens and kale. As I explain in my conversation with Here & Now, some people drink it as a tonic. Others use it as a soup base.

We call the broth potlikker, aptly named because every last drop is a flavor-savor. In the potlikker itself, we simmer mussels, scallops, and fresh fish from Foley on the East coast. It all gets ladled over bacon-braised greens and Anson Mills' grits.

Appropriately, the stockpot—a wide pot with a flat bottom, straight sides and an opening that extends the full diameter of the pot—is intended for making large quantities of stock or broth. Two handles should reside on the sides, and though not all stockpots come with a lid, one with a top handle can be useful.