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


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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


  • 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.

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About Cream of Parisian Soup

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

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