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Ingredientes
- 3 Tbsp. Butter
- 3 x Onions minced
- 4 lb Baking potatoes - (abt 8) peeled, quartered
- Â Â lengthwise, and cut into 1/4" slices
- 3 c. Chicken stock
- Â Â (or possibly canned low-sodium chicken broth)
- 1Â 1/2 c. Water
- 1Â 1/2 tsp Salt
- 6 ounce Baked ham cut into 1/4" dice
- 4 x Scallions, including green tops cut thin slices
- 1Â 1/2 c. Light cream
- 1/4 tsp Freshly-grnd black pepper
- 1/3 c. Minced fresh parsley
Direcciones
- In a large pot, heat the butter over moderately low heat. Add in the onions and cook, stirring occasionally, till translucent/soft, about 5 min.
- Add in the potatoes, stock, water, and salt and bring to a boil. Reduce the heat and simmer, covered, till potatoes are tender, about 20 min.
- Add in the ham and scallions and cook till the potatoes are very soft, about 10 min.
- Add in the cream, pepper, and parsley and bring just to a simmer, stirring.
- This recipe yields 6 servings.
- Wine Recommendation: This rustic, chunky soup, with its smoky ham flavor, will be perfect with pinot gris from Alsace in France. As an alternative, try the less rich and flavorful pinot blanc, also from Alsace.
- Comments: Delicious, economical, and quick to prepare - this hearty soup has so much going for it which it's bound to become a favorite. It's also a great way to use leftover ham.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 563g | |
| Recipe makes 6 servings | |
| Calories 413 | |
| Calories from Fat 172 | 42% |
| Total Fat 19.51g | 24% |
| Saturated Fat 11.46g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 1197mg | 50% |
| Potassium 1318mg | 38% |
| Total Carbs 48.02g | 13% |
| Dietary Fiber 6.7g | 22% |
| Sugars 4.21g | 3% |
| Protein 13.2g | 21% |
