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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I THOUGHT this sounded like a compatible mix of ingredients when I read the recipe for the first time - and it is delicious. It's a pretty color and makes a hearty soup to serve during the winter months. -Terese Snyder, Marquette, Michigan Ingredients:
2 to 3 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1 medium carrot, diced |
2 green onions, sliced |
2 tablespoons cubed fully cooked ham |
2 cups hot chicken broth |
1/3 cup shredded cheddar cheese |
1 tablespoon minced fresh parsley |
1/8 teaspoon pepper |
dash hot pepper sauce |
Directions:
1. In a large saucepan, melt the butter; stir in flour until smooth. Cook and stir over medium heat for 2 minutes. Add carrot, onions and ham; cook and stir for 1 minute. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, parsley, pepper and hot pepper sauce; heat until the cheese is melted and the vegetables are tender. Yield: 2 servings.
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