This title is dedicated to all those who chimed in on our root vegetable gratin video to let me know that a potato is a tuber, and not a root, even though I mentioned that fact in the video and the post! Bless your hearts. ;-)
I know we did a black bean soup not too long ago, but I had a piece of leftover ham that needed to be used up, and this time of year you just can’t have too many soup recipes. In addition to being a proven antidote for Seasonal Affective Disorder (SAD), the recipe is definitely filling enough to serve as a main course.
The version I presented here is a little on the lighter side, but by adding more meat (including bacon, sausage, etc.), and finishing with cheese, you can significantly increase its heartiness.
By the way, if you do want to finish this with some nice sharp cheddar, or perhaps a pepper Jack, do NOT add it until you’ve turned off the heat. Cooking the cheese is never a good thing, unless you want an oil slick floating on the surface of your soup. There will be plenty of residual heat to melt shredded cheese, so turn off the heat, stir it in, and dig in.
If you’re one of these vegetarian types, may I suggest you caramelize some diced mushrooms to a dark meaty brown first, and then proceed with the rest of the procedure as shown. Either way, I hope you give this a try soon. Enjoy!
Ingredients:
1 1/2 lb gold potato (or any other kind will work)
1 onion
1 carrot
1 celery
8 oz diced smoked ham
3 cloves garlic
3 tbsp butter
1/4 cup flour
4 cups chicken broth
2 cups water
1/2 cup cream
salt and pepper to taste
cayenne
chives
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