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cream of parisian soup

kittybusia avatar
Recipe by
Suzanne Marzano
@kittybusia
Toledo, OH

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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yield 8 - 12
prep time 20 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For cream of parisian soup

  • 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

How To Make cream of parisian soup

  • 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.
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