Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ham and Cheese Soup
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- #11627
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons butter
1 medium onion, chopped
4 cups chicken stock
4 large potatoes, peeled and diced
1 cup diced cooked ham
1/2 teaspoon dried thyme
1 cup grated Gruyere or Swiss cheese
1/2 cup heavy cream or milk
salt and freshly ground black pepper, to taste
chopped fresh parsley for garnish
directions
Heat the butter in a large pot over moderate heat and saute the onion until it is tender but not brown, about 5 minutes.
Add the stock, potatoes, ham, and thyme and bring to a boil.
Reduce the heat and simmer covered until the potatoes are tender and slightly mushy, about 20 minutes. Add the cheese and cream, stirring until the cheese melts, 3 to 5 minutes.
Adjust the seasoning with salt and pepper and serve garnished with chopped parsley.
added by
ragincajun
nutrition data
Nutritional data has not been calculated yet.
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