One of my favs is cream of asparagus soup/bisque, puréed. Delicious. I’ve got others I can’t think of right now.
(John Hartley - a culinary patriot eating & cooking in Northwest England)
The stock from cooking a gammon joint is in the freezer, waiting to be turned into soup. We have a good litre.
Rather than any particular recipe, our soups are always based on using up vegetables that have passed their best. So, assuming it gets made in the next couple of weeks, I’d expect to be including carrots, spring greens, onion and new potatoes. Peobably throw in a tin of cannelini beans as well. And I’ll be insisting that Mrs Harters bakes some bread to go alongside
I was ‘gifted’ the bone from the Easter Honeybaked ham by our in-laws this year. I used the recipe for ham bone and split pea soup and it was delicious. Two things: there was a LOT of meat on the bone, which added I lot I think, and added to the flavor with a bit of Worcestershire sauce at the end. I used our stick blender just a bit too.