Cream of Parisian Soup

Suzanne Marzano

By
@kittybusia

This is something that my mom used to make with the scrapes of leftover ham. Now I make it and will use the ham that I honey glaze myself (I'm to cheap to spring for the real thing) and at least 5 - 6 times a year if not more. I like to cook it in the crock pot on low for 4-6 hrs or more but watch to make sure it doesn't stick around bottom. You can also add cheese for a change. Don't worry if it looks to thin because it does thicken nicely, and it freezes quite well. With this recipe it goes nicely in a 4 qt. cooker. Cooking regular allow 1 hr.


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

8 - 12

Prep:

20 Min

Cook:

4 Hr

Method:

Slow Cooker Crock Pot

Ingredients

16-24 oz
broccoli/cauliflower can be frozen or fresh
1/2 c
butteer
1/2 c
margarine
1/2 c
onions, chopped
1/2 c
celery, chopped
1 c
flour
4 tsp
chicken seasoning
1 tsp
white pepper
1 c
ham, diced
6 c
cold milk

Directions Step-By-Step

1
Chop and steam veggies in 2 c. water til just about tender.
2
In large soup pan melt butter and margie. Add celery and onions and saute til celery is about tender and onions are clear.
3
Add flour, stir until blended and cook for about 3-4 min. to get rid of flour taste. Just like making white white sauce.
4
Add chicken seasoning or crush bullion cubes to flour mixture then slowly add milk, 1 cup at a time, stirring so it doesn't lump.
5
Then add pepper pinch of salt, diced ham and veggies. Stir lightly and simmer stirring every so often so it doesn't burn.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom