1 Tbsp. Ham Base
1 Tbsp. Chicken Base
6 Tbsp. margarine, divided
1/4 lb. yellow onion diced
1 lb. Potato diced
3/4 tsp. Ground Black Pepper
1 1/2 oz. flour
1 C. Milk
Chopped parsley for garnish
Combine ham and chicken bases in a saucepan and whisk until no lumps appear. Melt 3 tablespoons margarine in a stockpot and sauté onions until transparent. Add potato and pepper and stir until completely mixed. Add chicken and ham stock. Add enough water to cover potatoes and stir until mixture begins to boil. While mixture is boiling, microwave the remaining 3 tablespoons margarine 20 seconds or until melted. Whisk flour into melted margarine and stir until it forms a roux, and then pour into the stock. The soup will start to thicken. Bring soup back to a boil, then slowly add the milk, whisking constantly. When milk is incorporated remove from heat. Garnish with chopped parsley and serve.
1 Tbsp. Chicken Base
6 Tbsp. margarine, divided
1/4 lb. yellow onion diced
1 lb. Potato diced
3/4 tsp. Ground Black Pepper
1 1/2 oz. flour
1 C. Milk
Chopped parsley for garnish
Combine ham and chicken bases in a saucepan and whisk until no lumps appear. Melt 3 tablespoons margarine in a stockpot and sauté onions until transparent. Add potato and pepper and stir until completely mixed. Add chicken and ham stock. Add enough water to cover potatoes and stir until mixture begins to boil. While mixture is boiling, microwave the remaining 3 tablespoons margarine 20 seconds or until melted. Whisk flour into melted margarine and stir until it forms a roux, and then pour into the stock. The soup will start to thicken. Bring soup back to a boil, then slowly add the milk, whisking constantly. When milk is incorporated remove from heat. Garnish with chopped parsley and serve.
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