AUNTIE'S GREEN BEAN SOUP

Auntie's Green Bean Soup image

Provided by Food Network

Time 3h5m

Yield 15 to 20 servings

Number Of Ingredients 13

1 bone-in shank ham
2 1/2 cups all-purpose flour
1 teaspoon salt
5 eggs
2 ounces ham base
Two 15-ounce cans green beans
1 quart cubed russet potatoes
One 12-ounce can evaporated milk
1 cup sour cream
3 tablespoons heavy cream
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder, or to taste

Steps:

For the ham starter: Trim meat off the bone. Place meat and bone in a pressure cooker and cover with water. Pressure cook for 45 minutes. Release pressure, then clean and chop meat and strain broth. This can be divided into 4 portions of starter. Freeze 3 of the portions for future use and set the remaining portion aside.
For the glace: Put flour and salt in food processor. While it's running, stream in the eggs. Mix thoroughly. Put bench flour on a table, then dump dough out and knead to combine. Let rest 20 minutes. Flour table again and roll to about 1/4-inch thick, then cut into small squares with a pizza cutter. Make sure there's enough flour so the dumplings don't stick together. Rough them up in your hands to make them rustic looking. Put into a dry strainer and shake off excess flour.
For the soup: Combine the reserved ham starter, ham base, green beans and their juice and potatoes in a pot. Add water to fill about three-quarters of the way. Bring it all to a boil. Add the glace directly to the pot and cook until they float.
Combine the evaporated milk, sour cream and heavy cream in a separate bowl. Add some hot broth and whisk until completely smooth. Add the tempered cream mixture to the soup. Add salt, pepper and garlic powder to taste. Let simmer together for 45 minutes.