cream of parisian soup
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.
prep time
20 Min
cook time
4 Hr
method
Slow Cooker Crock Pot
yield
8 - 12
Ingredients
- 16-24 ounces broccoli/cauliflower can be frozen or fresh
- 1/2 cup butteer
- 1/2 cup margarine
- 1/2 cup onions, chopped
- 1/2 cup celery, chopped
- 1 cup flour
- 4 teaspoons chicken seasoning
- 1 teaspoon white pepper
- 1 cup ham, diced
- 6 cups cold milk
How To Make cream of parisian soup
-
Step 1Chop and steam veggies in 2 c. water til just about tender.
-
Step 2In large soup pan melt butter and margie. Add celery and onions and saute til celery is about tender and onions are clear.
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Step 3Add flour, stir until blended and cook for about 3-4 min. to get rid of flour taste. Just like making white white sauce.
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Step 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.
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Step 5Then add pepper pinch of salt, diced ham and veggies. Stir lightly and simmer stirring every so often so it doesn't burn.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Keyword:
#Slow-cooker
Keyword:
#broccoli
Keyword:
#ham
Keyword:
#cauliflower
Ingredient:
Vegetable
Method:
Slow Cooker Crock Pot
Culture:
American
Tag:
#Heirloom
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