Ham and Mock Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 Cups Chicken stock1 medium head cauliflower, cored & cut in small pieces2 tablespoons butter1 1/2 Cups finely diced Parma Ham (or any ham of your choice; or bacon)1/2 cup thinly sliced leeks or diced white onion1/2 clove garlic, minced1 cup heavy cream1/8 teaspoon white pepperSalt & pepper (your taste)1 tablespoon chopped fresh chives or tender leeks, for garnish**Another great topping is shredded cheddar cheese and sour cream
1. Put stock into a large pot and bring to a boil.
2. Add the cauliflower to the boiling stock and cook for about 6 minutes, until tender.
3. Use an immersion or regular blender to puree the cooked cauliflower with the stock. Keep hot.
4. Heat the butter in a large skillet over medium-high heat. Add the ham, leeks, and garlic and cook until slightly tender.
5. Stir the ham mixture into the pureed stock along with the cream and white pepper. Add salt and pepper to taste.
6. Serve in soup bowls and garnish with chopped chives.
-- The soup is great with shredded cheddar cheese and a dollup of sour cream!
Number of Servings: 4
Recipe submitted by SparkPeople user BELLASMOMMA.
2. Add the cauliflower to the boiling stock and cook for about 6 minutes, until tender.
3. Use an immersion or regular blender to puree the cooked cauliflower with the stock. Keep hot.
4. Heat the butter in a large skillet over medium-high heat. Add the ham, leeks, and garlic and cook until slightly tender.
5. Stir the ham mixture into the pureed stock along with the cream and white pepper. Add salt and pepper to taste.
6. Serve in soup bowls and garnish with chopped chives.
-- The soup is great with shredded cheddar cheese and a dollup of sour cream!
Number of Servings: 4
Recipe submitted by SparkPeople user BELLASMOMMA.
Nutritional Info Amount Per Serving
- Calories: 269.7
- Total Fat: 14.5 g
- Cholesterol: 50.0 mg
- Sodium: 3,185.4 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 0.5 g
- Protein: 28.7 g
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