Curried Ham And Vegetable Soup
A Chef Larry Recipe
POSTED: 11:38 am PST March 22,
2004
UPDATED: 11:44 am PST March 22,
2004
SAN DIEGO --
Ingredients:
Melt butter in a large soup pot over medium heat. Add diced onions, garlic, ham, carrots, celery curry, cumin and thyme leaves, saute until vegetables are tender. Add flour and stir until well blended. Add chicken stock and bring to a simmer. Reduce heat and simmer for 25 minutes. Stir in peas and corn. If desired, stir in cream. Season with salt and pepper. For service, tranfer soup into a tureen or portion into warm soup bowls. Sprinkle with minced chives. Serve with warm crusty bread.Makes 6 to 8 servings
ARCHIVED RECIPES CONTACT INFO |
- 1 tbsp. Butter 1/2 cup Onion, diced 1 tsp. Garlic, minced 1/4 cup Smoked ham, finely diced 1/2 cup Carrots, diced 1/2 cup Celery, diced 1/2 tsp Curry powder 1/4 tsp. Ground cumin pinch Thyme leaves 1/3 cup Flour 1/2 cup Peas 1/2 cup Corn kernels 5 cups Chicken stock, unsalted to taste Salt to taste Fresh ground black pepper 1/2 cup Cream (optional) for service Chives, minced
Melt butter in a large soup pot over medium heat. Add diced onions, garlic, ham, carrots, celery curry, cumin and thyme leaves, saute until vegetables are tender. Add flour and stir until well blended. Add chicken stock and bring to a simmer. Reduce heat and simmer for 25 minutes. Stir in peas and corn. If desired, stir in cream. Season with salt and pepper. For service, tranfer soup into a tureen or portion into warm soup bowls. Sprinkle with minced chives. Serve with warm crusty bread.Makes 6 to 8 servings
Copyright 2004 by 10News.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
