I know it sounds country (and it is!), but turnip green broth is best known as pot likker. It is beloved in the South, both as a country meal staple and a delicacy. Pot likker is the broth or liquid made by cooking greens. I have also heard the term applied to the liquid from cooking beans, peas and other vegetables, but in my experience, pot likker usually refers to greens.
My mother cooked with the seasons, so when summer produce was over, we moved on to turnip greens and collards. The puddle of green liquid left on the plate or in the bowl, just naturally called for another piece of corn bread to dunk or crumble in the broth. I love it the taste, but was surprised to learn many years later that an Inn in Virginia served pot likker as an appetizer or soup in their elegant dining room!
The cooking liquid for greens is simply water seasoned with pork or ham hock, salt and red pepper. However, it is the greens that contribute the unique, earthy flavor we love.
To take this delicacy one step further, my friend Robyn at Add a Pinch has a delicious Pot Likker Soup on her blog. She has graciously given me permission to share it with you. Thanks, Robyn!
And, of course, good cornbread is needed to complete the experience – you can’t go wrong with the classic Martha White® Southern Cornbread .
When there’s a chill in the air, it’s time to start thinking about whipping up a pot of soup or chili. In addition to being soul satisfying, these hearty dishes are nearly one dish meals. Cornbread goes perfect with soup or chili, but any homemade bread can raise this meal to company status.
I love to make vegetable beef soup with the leftovers from a pot roast. My mother would always save and freeze leftover vegetables to add to her soup. And to make it even better, she also canned her own soup mix consisting of pre-canned tomatoes, peas, beans, and okra. Her soups were delicious and made good use of every bit of food available.
I rarely ate chili until I was an adult, so I don’t consider myself an expert. But I have to say, I do love both traditional chili and white chicken chili – especially when they’re served with a variety of toppings.
Many types of homemade bread will serve as a perfect complement to soup or chili, but the ones with cheese are often my top pick. Corn muffins are always a good choice and Martha White® Savory Bacon Cheddar Corn Muffins are delicious with soup. If you don’t want to heat up the oven, Martha White Mexi-Corn Cakes are easy to stir up. Cooked like pancakes on top of the stove to a crisp texture, consider spreading them with a little butter.