Fortunately, tonight I didn't start out with a stone in the pot and I was using French sounding cookware instead of playing the part of a French Legionnaire. (My wife was kind enough to let me use her Le Creuset dutch oven.) Slight improvement on at least one count. It is no secret I am not a big fan of cookware that weighs more than a small child, but I suppose it's growing on me...
I had some leftover smoked ham in the refrigerator, which I diced up into a small container... For the last few nights, I could hear it calling to me in my sleep. "Michael... Please make me into a batch of HAM AND CHEESE SOUP!!!" I am pretty sure I heard the words "immediately forthwith and without further delay" too, but I had to play a little hard to get... -wink, wink-
It's a great recipe my sister brought home from her foods and nutrition class back in high school:
4 Cups Diced Ham
4 Cups Diced Potato (I leave the skin on)
2 Cups Diced Carrots
2 Cups Sweet Green Peas (I use frozen)
20 Ounces of Velveeta (cut in large cubes)
Salt and Pepper to taste
Makes 6 - 8 servings
I start with the water, ham, and potatoes (in a 5 quart dutch oven over medium heat) and bring them to a steady boil. I add the carrots and return to steady boil for 8 more minutes. I will usually add a good shake of salt and pepper at this point... add the peas, reduce the heat and bring on the cheese!!! It will take a few minutes for the cheese to melt completely. Once it does, soup is ready to serve. Hold over low heat, stirring frequently. Once cheese is added, soup can scorch easily.
I know in some quarters, Velveeta is looked upon with disdain and perhaps not even considered to be 'real' cheese. In my household, I live by the Red Martin Axiom... Velveeta = The solution to every cheese lover's problem. -big smile-
Since it was just the two of us for dinner, I sent some leftovers with my Mom for she and my grandma to enjoy later this week. Gotta share the love. Spring will be here soon enough, no matter what Punxsutawney Phil says.
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