缅北禁地

Mar 25, 2020 By Metrocreative 2 min read

Potato soup is one way to experiment with potatoes. There are many different takes on potato soup, but most classic Irish recipes feature potatoes, stock, leeks, and onions. But that does not mean potato soup can鈥檛 be enhanced by other ingredients, like those found in this recipe for 鈥淧otato, Escarole and Country Ham Soup鈥� from 鈥淭he Culinary Institute of America Book of Soups鈥� (Lebhar-Friedman Books).

Potato, Escarole and Country Ham Soup

Makes 8 servings

1 tablespoon unsalted butter

1 onion, diced (about 1录 cups)

1 leek, white and light green parts minced (about 1录 cups)

1 celery stalk, diced (about 陆 cup)

1 garlic clove, minced (about 陆 teaspoon)

1 quart chicken broth

2 yellow or white potatoes, peeled and diced (about 2 cups)

1 sprig fresh or 陆 teaspoon dried thyme

2 cups chopped escarole (about 8 ounces)

1 cup diced country ham

录 teaspoon salt, or to taste

录 teaspoon freshly ground black pepper, or to taste

Heat the butter in a soup pot over low heat. Add the onion, leek, celery, and garlic; stir until they are evenly coated. Cover the pot and cook until the vegetables are tender and translucent, 6 to 8 minutes.

Add the broth, potatoes and thyme. Simmer the soup until the potatoes are tender enough to mash easily, about 20 minutes.

Remove the thyme and discard. Puree the soup. Return the soup to the pot and bring to a simmer.

Add the escarole and diced ham and simmer, 12 to 15 minutes, or until all the ingredients are tender.

Season with salt and pepper. Serve the soup in heated bowls.

Tip: Country hams have an altogether different taste and texture from that of boiled hams. They have been cured for lengthy periods and have a unique salty, smoky taste. Ask your deli manager or butcher to help you find country ham or a suitable substitute.