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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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While on our honeymoon in New England, my husband and I walked into an old country store and were immediately swept off our feet by the aroma of soup that was cooking. We each ordered a bowl and found it to be absolutely delicious! We tried to persuade the cook to give us the recipe, but she said it was a secret. Upon returning home, I experimented until I came up with this recipe, which is very close. Ingredients:
1 medium onion, chopped |
1 celery rib, thinly sliced |
2 tablespoons butter |
1 can (14-1/2 ounces) chicken broth |
3 medium potatoes, peeled and cubed |
1-1/2 teaspoons sugar |
1/2 to 1 teaspoon salt |
1/2 teaspoon dried rosemary, crushed |
1/2 teaspoon dried thyme |
1/8 to 1/4 teaspoon pepper |
1/3 cup king arthur unbleached all-purpose flour |
2-1/2 cups milk, divided |
1-1/2 cups cubed fully cooked ham |
1 cup frozen peas |
Directions:
1. In a large saucepan, saute onion and celery in butter until tender. Add the broth, potatoes, sugar, salt, rosemary, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
2. Combine flour and 1/2 cup milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the ham, peas and remaining milk; heat through. Yield: 6-7 servings.
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