"limey" > wrote in message
... > Hi, Elaine. You posted this recipe on February 21 and I made it today for > lunch. It was very tasty and is a "keeper". By some small miracle, I had > every ingredient needed (with the exception of the fresh parsley). Thanks > again for posting. > > Dora > > Posted by Elaine to r.f.c. - 2/21/05 > Bon Appétit > December 1995 > > Cheese & Potato Soup > 2 tablespoons vegetables oil > 1/2 cup chopped celery > 1/2 cup chopped carrot > 1/2 cup chopped onion > 1/2 teaspoon dried thyme > 3 tablespoons all purpose flour > 2 cups canned low-salt chicken broth > 2 cups milk > 1 10- to 12-ounce russet potato, peeled, diced > 1 cup packed shredded sharp cheddar cheese (about 4 ounces) > 1/2 cup chopped ham > Hot pepper sauce (such as Tabasco) > Chopped fresh parsley > Heat oil in heavy large saucepan over medium heat. Add celery, carrot, onion > and thyme and sauté until vegetables begin to soften, about 5 minutes. > Sprinkle flour over and stir 2 minutes. Gradually whisk in broth, then milk. > Add potato and bring soup to boil. Reduce heat and simmer soup until potato > is tender, about 20 minutes. Add cheese 1/3 cup at a time, stirring until > melted and smooth after each addition. Mix in ham. Season soup to taste with > hot pepper sauce, salt and pepper. Sprinkle with parsley and serve. I'm glad you enjoyed it Dora - me too. And it's not a hard recipe to use what's on hand - even if you don't have everything. Elaine |
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