SAN DIEGO --

ARCHIVED RECIPES See More Chef Larry Recipes CONTACT INFO E-Mail Chef Larry Your Comments, Questions

Ingredients:

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

Method:
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