Cream of Parisian Soup

Suzanne Marzano


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.


☆☆☆☆☆ 0 votes

8 - 12
20 Min
4 Hr
Slow Cooker Crock Pot


  • 16-24 oz
    broccoli/cauliflower can be frozen or fresh
  • 1/2 c
  • 1/2 c
  • 1/2 c
    onions, chopped
  • 1/2 c
    celery, chopped
  • 1 c
  • 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.

Printable Recipe Card

About Cream of Parisian Soup

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

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