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Ham Bone and Collard Greens Soup
Book Information
The Professional Chef (8th Edition)
Page: 442
Ingredients
All-Purpose Flour
Bay Leaf
Celery
Chicken Stock (page 351)
Clarified Butter or Vegetable Oil
Collard Greens
Ham Hock
Onion
Parsley Stem
Peppercorns
Salt Pork
Thyme
Tags
Soups