Description
This soup recipe was modified from AllRecipes.com. It is rich, hearty, and creamy. A warm soup on a cold winter night. I really love curry so i added that which gives it the yellow color. I also use Yukon Gold Potatoes because they hold together better and have good flavor.
Instructions
Saute the onions in Olive Oil until translucent. Add potatoes, carrots, celery chicken broth and curry seasoning. Let them cook until almost done. While this is cooking, make the Roux. Add the butter and olive oil to a skillet, let melt then add the flour and using a spatula mesh together the flour and liquid to form a thick paste. Add Cream and milk, then mix in the Roux with a whip to make sure it dissolves properly. Add cheese and enjoy this deliciously thick, creamy soup on a cold winter night.
Ingredients
6-8 Servings
Prep time: 30 minutes
Cook time: 15 minutes
1 pound Ham Steak bone in
1 medium Onion
1 ½ Cups Celery chopped in bite size pieces
1 ½ Carrots chopped in bite size pieces
3 Tablespoons Parsley
6 medium Yukon Gold Potatoes
1 Cup heavy Cream
1 ½ Cup whole Milk
3 ½ Cups Chicken Broth
1 ½ Tablespoons yellow Curry (omit this if you’re not a fan of Curry)
1 Cup Cheddar Cheese
Salt and Pepper to taste
Olive Oil
Roux Ingredients –
6 Tablespoons Flour
2 Tablespoons Butter
1 Tablespoon Olive Oil
