Categories: Soup
Ingredients
- 1 Tbsp ham base
- 1 Qt chicken base
- 1/4 lb. yellow onions diced
- 1 1/2 oz. margarine
- 1 lb. potato pulp, diced (see potato Salad Recipe)
- 3/4 tp black pepper
- 1 C milk
- 1 1/2 oz. flour
- 1 1/2 oz. margarine
Directions
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In a saucepan, using a wire whisk, stir together the ham and the chicken base until no lumps appear
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In a stockpot , melt the margarine and add the onions; saute until they become transparent. Add the potato pulp and black pepper to the onions and stir until completely mixed, 140 degrees F
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Add in the chicken/ham stock and stir until mixture begins to boil, 160 degrees
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While mixture is boiling microwave the second measurement of margarine for 20 seconds or until melted
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Using a wire whisk, add the flour to the the melted margarine and mix to created a roux
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Once the stock comes to a boil, add the roux. using a wire whisk, mix the roux into the stock. The soup will start to thicken.
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Bring the soup back to a boil again, then slowly add the milk while stirring
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When all the milk has been added and completely stirred in, remove from heat.
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Garnish with chopped parsley an serve.