 |
Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 5 |
|
A terrific soup from Texas Tapestry cookbook. Enjoy! Ingredients:
1/2 cup canola oil |
1/2 cup flour |
1 medium onion, chopped fine |
1 bunch green onion, chopped |
1/2 cup celery, chopped |
2 teaspoons paprika |
8 medium potatoes, peeled and cubed |
1 quart water |
1 clove garlic, finely chopped |
1 lb ham hock |
1 lb smoked sausage, sliced (can use turkey sausage to reduce fat) |
1 cup sour cream (can also used reduced or no-fat) |
salt and pepper, to taste |
grated cheddar cheese (optional) |
Directions:
1. In a dutch oven or other large pot, cook the oil and flour, stirring constantly of course, over medium heat until you have a light roux.
2. About 10 minutes.
3. Add the onions, celery and paprika, combining well.
4. Cook until the veggies are soft, 5 minutes or so.
5. Add all remaining ingredients except sour cream, and simmer over low heat for 2 hours.
6. Shortly before serving, add the sour cream and simmer until heated thoroughly.
7. Serve, topped with a little grated cheese if desired.
|
|