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.


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Rating:
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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

Step-By-Step

1Chop and steam veggies in 2 c. water til just about tender.

2In large soup pan melt butter and margie. Add celery and onions and saute til celery is about tender and onions are clear.

3Add flour, stir until blended and cook for about 3-4 min. to get rid of flour taste. Just like making white white sauce.

4Add chicken seasoning or crush bullion cubes to flour mixture then slowly add milk, 1 cup at a time, stirring so it doesn't lump.

5Then 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