Potato Soup with Ham and Dill |
| Name: |
Tania Garcia |
| Base: |
Fort Hood |
| Recipe: |
4 Potatoes , peeled and diced
4 cups chicken broth
2 yellow onions, diced
1 quart whipping cream
½-¾ lb smoked ham, diced
1 stick butter
1 carrot, grated
3 to 4 tablespoons flour
2 tablespoons chopped garlic
salt and pepper
2 tablespoons fresh dill
In a small saucepan make blond roux
 Melt ¼ stick butter over medium heat.
 Add flour, stir constantly for about 4 min. to cook the flour. Set aside.
In a large stock pot
 Melt the remaining butter.
 Add onions, sauté for about 10 min. until tender.
 Add carrots and garlic and saute for about another 3-4 min.
 Add diced potatoes, ham, dill, salt and pepper, and chicken broth; reduce heat to simmer, cook for about 20 minutes or until potatoes are tender.
 Add cream, stir frequently, heat until mixture is warm but not quite boiling. Taste to see if you need more salt or pepper.
 Add roux, stirring gently and frequently until soup begins to thicken and bubble, then remove from heat and serve.
|
| |
|
|
