REAL MAN TRUCKWORKS & SURVIVAL
FOOD CORNER => Share Your Recipe => Topic started by: Nate on March 07, 2019, 09:13:07 PM
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heres a very simple and delicious recipe for some ham, cauliflower and potato soup:
EASY AND DELICIOUS HAM AND POTATO SOUP
Prep - 20 min Cook - 20 min Ready In - 40 min
Ingredients:
3 1/2 cups peeled and diced potatoes
1 cup diced cauliflower
1 cup frozen corn
3/4 cup diced cooked ham
1/3 cup finely chopped onion
1/3 cup diced celery
3 cloves garlic, diced
4 cups water, or as needed to cover
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white pepper
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions:
1. Combine potatoes, cauliflower, corn, cooked ham, onion, celery, and garlic in a large soup pot and cover with water. Bring to a boil, reduce heat to medium, and cook until potatoes are tender, 10 to 15 minutes. Stir chicken bouillon, salt, and white pepper into mixture.
2. Melt butter in a saucepan over medium-low heat; whisk in flour to make a paste. Cook for 1 minute and gradually whisk milk into flour mixture until smooth. Continue cooking until thick, 4 to 5 minutes, whisking often.
3. Stir milk mixture into soup and cook until heated through, 5 to 10 minutes.
I actually used the ham bones from the green hams that I cured and smoked this last summer and made a ham stock and used that instead of the chix bouillon and water.
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Nate, did you purée your celery? It almost looks like a paste.
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Nate, did you purée your celery? It almost looks like a paste.
yeah...so.....I HATE THE TEXTURE OF CELERY!!!!!
every time I make something and it calls for celery, I run it thru a tiny food processor/chopper and puree it.
I want the flavor but not the texture!
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Nate, did you purée your celery? It almost looks like a paste.
yeah...so.....I HATE THE TEXTURE OF CELERY!!!!!
every time I make something and it calls for celery, I run it thru a tiny food processor/chopper and puree it.
I want the flavor but not the texture!
Well this is geniusly simple! My wife severly dislikes celery, but loves the flavor.... so yea, I will now purée it. Thanks for this little info nugget!
I have always used one of the celery seeds or celery salts to get the flavor.
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here is the little one that I use:
https://www.amazon.com/Rival-FPRVMC3002-BLK-1-5-cup-Food-Chopper/dp/B00GLCA9LQ
I also use it when I have to basically juice a white onion when making homemade tarter sauce