Potato Soup With Ham And Scallions

Recipe Ingredients

3 tablespoons	45ml	Butter
3		Onions - chopped
4 lbs	1816g / 64oz	Baking potatoes - (abt 8) - peeled, quartered
		Lengthwise, and cut into 1/4" slices
3 cups	711ml	Chicken stock
		(or canned low-sodium chicken broth)
1 1/2 cups	355ml	Water
1 1/2 teaspoons	7.5ml	Salt
6 oz	170g	Baked ham - cut into 1/4" dice
4		Scallions, including green tops - cut thin slices
1 1/2 cups	355ml	Light cream
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/3 cup	48g / 1.7oz	Chopped fresh parsley

Recipe Instructions

In a large pot, melt the butter over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.

Add the potatoes, stock, water, and salt and bring to a boil. Reduce the heat and simmer, covered, until potatoes are tender, about 20 minutes.

Add the ham and scallions and cook until the potatoes are very soft, about 10 minutes.

Add the cream, pepper, and parsley and bring just to a simmer, stirring.

This recipe yields 6 servings.

Wine Recommendation: This rustic, chunky soup, with its smoky ham flavor, will be perfect with pinot gris from Alsace in France. As an alternative, try the less rich and flavorful pinot blanc, also from Alsace.

Source:
SOUPS & STEWS from Food & Wine Books (c) 1994 - Recipe submitted by Annette Lantzius - American Express Publishing Corporation, New York, NY - 320 pages - $25.95 - As reprinted in the Nov/Dec, 1996 issue of Cookbook Digest

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