Friday, December 16, 2011

Zucchini, Potato and Ham Soup

I didn't have any potatoes so I used gnocchi in my recipe.  Mark liked the gnocchi twist, I think I would have preferred potatoes better.

1 tablespoon butter
2 onions, chopped
2 large yellow-fleshed potatoes, such as Yukon gold (about 1 pound total), peeled and sliced 1/4 inch thick
3 zucchini (about 1 pound total), sliced 1/4 inch thick
Salt
One 32-ounce container (4 cups) chicken broth
Two 1/4-inch-thick slices cooked ham (about 8 ounces), finely chopped
1/4 cup chopped fresh dill
Pinch nutmeg

DIRECTIONS:In a large saucepan, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add the potatoes and zucchini and season with salt. Pour in the chicken broth and bring to a boil; cover, lower the heat and simmer until the vegetables are tender, about 20 minutes.

Using a blender, partially puree the soup, leaving some chunks. Stir in the ham, dill and nutmeg and serve with bread.

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