Directions:

1. Bring the ham hock and chicken broth to a boil in a large saucepot. Partially cover the pot, reduce the heat, and simmer for 30 minutes.
2. Heat the oil in a medium sauté pan. Cook bacon in the hot oil until crisp, remove bacon and drain on paper towels, reserving the drippings in the pan. Sauté the onion and celery in the drippings until tender and add the bacon back to the pan. Add the butter and flour and cook on medium heat for 5 minutes, stirring constantly.
3. Whisk the bacon mixture into the broth and stir in the collard greens. Cover and simmer, stirring occasionally, for 1 hour or until the greens are tender.
4. Remove the ham hock from the soup and cool completely. Remove the meat from bone. Dice the meat and reserve for garnish.
5. Purée the soup with an immersion blender until smooth. Return soup to the pot and stir in the cream, vinegar, hot sauce, and pepper.
6. Pour soup into serving bowls. Garnish each bowl with 1 tablespoon reserved ham hock, some rye croutons, and a dollop of sour cream.