If you're making this elegant soup for Christmas, then by all means call it "Christmas Soup" and serve it in a lovely tureen. If you're making this delicious soup for a casual family gathering or a tailgating party, then call it by it's more technical name: Piggy in the Garden Soup.
A base of an assortment of veggies, cubed ham, chicken broth, and frozen cubed potatoes makes for an amazing pot of soup!
2 T. olive oil
1 large yellow onion, chopped
2 large carrots, diced
2 ribs celery, diced
2 cloves garlic, minced
2 cloves garlic, minced
2 T. self-rising flour
6 cups chicken stock
4 cups cubed cooked ham*
4 cups diced peeled potatoes**
2 cups frozen petite green peas, thawed
1 t. Herbes de Provence
1/2 t. salt (or more to suit your taste)
1/2 t. freshly ground black pepper
1 cup whole milk or heavy cream
1 cup finely shredded cheddar cheese
*leftover ham is fine for this soup
**you can substitute a 32 oz. bag of frozen cubed hash browns, thawed
In a large Dutch oven, heat olive oil over medium high heat. Add onions, carrots, and celery and cook, stirring frequently, until vegetables begin to soften. Add garlic and cook for another minute or so.
Add flour and cook, stirring constantly, for one minute. Add chicken stock and stir to combine. Bring to a boil.
Add ham, potatoes, and peas. Reduce heat to a simmer. Add seasonings and milk or cream. Let simmer for about 15 minutes. Slowly add cheese and stir to combine and allow to melt into the soup.
Set soup on lowest heat setting and allow to cook for another 15 minutes or so.
You can top with additional cheese when soup is served.
2 cups frozen petite green peas, thawed
1 t. Herbes de Provence
1/2 t. salt (or more to suit your taste)
1/2 t. freshly ground black pepper
1 cup whole milk or heavy cream
1 cup finely shredded cheddar cheese
*leftover ham is fine for this soup
**you can substitute a 32 oz. bag of frozen cubed hash browns, thawed
In a large Dutch oven, heat olive oil over medium high heat. Add onions, carrots, and celery and cook, stirring frequently, until vegetables begin to soften. Add garlic and cook for another minute or so.
Add flour and cook, stirring constantly, for one minute. Add chicken stock and stir to combine. Bring to a boil.
Add ham, potatoes, and peas. Reduce heat to a simmer. Add seasonings and milk or cream. Let simmer for about 15 minutes. Slowly add cheese and stir to combine and allow to melt into the soup.
Set soup on lowest heat setting and allow to cook for another 15 minutes or so.
You can top with additional cheese when soup is served.
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