Ham Hock Cannellini Soup
I've cooked ham hocks and removed the meat and tossed the bones and solid fat.
In the morning I'll remove the top layer of fat.
Remaining in the pot will be the jello-like collagen of the soup.
I will add back the meat and I will also be adding the beans, chopped celery and carrots to cook.
My question is:
Do I add a new liquid (like broth or water) to this "jello" to thin it out or does it become the right
consistency when heated?