Ham and Cheese Soup
Posted by Solitary Dancer on October 2, 2007
INGREDIENTS:
1 TBSP OLIVE OIL
1/2 CUP ONIONS, CHOPPED
1/2 CUP CELERY, CHOPPED
1/4 CUP BELL PEPPER (ANY COLOR), CHOPPED
1 TBSP CHOPPED GARLIC
1 CUP DICED HAM
4 CUPS CHICKEN STOCK OR BROTH (CANNED OR HOMEMADE OR FROM BOUILLON CUBES)
1 BAY LEAF
1/2 TSP DRIED BASIL
1/4 CUP CREAM (OPTIONAL)
1/2 TO 1 CUP GRATED CHEDDAR CHEESE
CHOPPED GREEN ONIONS FOR GARNISH (OPTIONAL)
DIRECTIONS:
FRY ONIONS, CELERY, BELL PEPPER, AND GARLIC IN OIL TILL TENDER. ADD HAM AND FRY TO RELEASE SOME OILS AND MELD THE FLAVORS.
ADD STOCK OR WATER/BOUILLON, BAY LEAVES, AND BASIL.
SIMMER TO REDUCE SLIGHTLY, 20-30 MINUTES.
ADD CREAM AND BRING BACK TO A BOIL (OPTIONAL).
SLOWLY ADD CHEESE, STIRRING CONSTANTLY. SERVE IMMEDIATELY.
