br>Add the onion and cook, stirring occasionally,
Melt butter.
Saute onion and celery until tender.
Add flour, salt and pepper, blending until smooth.
Add water and cook until mixture comes to boil, stirring constantly.
Add cabbage.
Cover and simmer until cabbage is tender, about 10 minutes.
Stir in ham and cook until heated through.
Blend in sour cream. Heat but do not boil.
Serves 6.
Cook onion and celery in melted butter in heavy cook pot until tender.
Blend in flour, salt and pepper.
Stir in water and cook, stirring constantly, until mixture is boiling.
Add cabbage and bay leaf.
Cover.
Simmer 8 to 10 minutes or until cabbage is tender.
Remove bay leaf.
Stir in ham and cook 3 to 4 minutes. Gently blend in sour cream.
Heat
a few minutes.
Do not boil. Garnish with parsley.
minutes. Add water, ham bone, and chicken bouillon; simmer until meat
Dice potatoes, celery, carrots and onion. Cook until tender, but firm.
Add diced ham and cheese soup.
Heat thoroughly.
Heat oil in a large saucepan on medium heat. Add onion and green pepper. Cook and stir 6-7 minutes. Stir in parsley, water and bouillon cubes (or 3 1/2 cans of chicken broth). Bring to a boil.
Add okra, and reduce heat to low. Simmer 15 minutes, stirring after 5 minutes.
Add shrimp. Simmer 2 to 3 minutes or until shrimp turn pink. Add ham and heat soup thoroughly. Ladle over rice in soup bowls, if desired.
Boil ham and beans for 2 hours.
Add water as needed.
Add onion, carrots and cut up potatoes.
Simmer 1 to 1 1/2 hours.
In a 5 quart saucepan or Dutch oven heat margarine until bubbly and hot.
Add onion and garlic and saute until onion is softened.
Add ham and mushrooms and saute for 2 minutes.
Add cabbage, carrots, bay leaf, caraway seed and pepper and continue sauteing for 5 minutes longer.
Stir in water and broth, bring to a boil.
Reduce heat, cover and let simmer, stirring occasionally, for 30 minutes.
Stir in dissolved cornstarch and let simmer, uncovered, until mixture thickens, about 5 minutes.
Remove bay leaf before serving.
eat. Saute onions, carrot and celery, stirring, for 5 mins, or until
Melt 3 tbsp of butter in a large saucepan and saute the leeks. Add half the peas and pour in the stock. Bring it to a boil and simmer for about 10 mins.
Melt the rest of the butter in a large non-stick pan and cook the ham for 3-4 mins, until it's crispy.
Stir the cream into the soup and puree it with a blender. Add the rest of the peas, bring the soup to a boil and simmer for about 3 mins. Add the sugar and season to taste. Add the ham and sprinkle with parsley to garnish. Serve with a baguette.
Heat the oil in a large sauce pot, add the onions and cabbage. Cook, stirring, for 5 mins. Add the stock and potatoes, reduce the heat and simmer, covered, for 15 mins.
Meanwhile, cook the sausages according to the package directions.
Add the carrots to the soup and cook, covered, for a further 15 mins. Serve topped with the sausages. Serve with English mustard.
In a large soup pot, cover ham bone with cold water.
Tie peppercorns, cloves, garlic and parsley in a cheesecloth bag and add to soup pot.
Simmer, covered, for 2 to 3 hours.
Discard cheesecloth bag.
Remove bone; cut meat from bone.
Cut meat into bite sizes.
Discard bone.
Return meat to soup pot; add potatoes and carrots.
Simmer, covered, for 30 minutes.
Add cabbage and simmer 15 minutes.
Add salt to taste and serve.
Yields 1 1/2 quarts.
Place ham, onion, celery and garlic in soup pot (large!) with bay leaf and 6 to 8 cups water.
Bring to a boil, then simmer, uncovered, for 1/2 to 1 hour.
Take ham out. Add potatoes and carrots and return to medium-high heat for 1/2 hour or until veggies are done.
Add cabbage and cook at medium heat for 20 to 25 minutes.
Either slice ham and return to pot, or keep ham warm on platter and serve with vegetables on the side.
Place all ingredients, except frozen vegetables and cabbage, in crock-pot.
Cover and cook on low 12 to 18 hours.
Turn to high and remove ham.
Add peas, limas and cabbage.
Cook for 1 to 2 hours on high or until vegetables are tender.
Return ham to crock-pot for last 1/2 hour of cooking.
Serve bowls of the soup with crusty French bread.
Place thyme, parsley, and onion in a cheese cloth for easy removal after cooking.
Put ham into a large pot and cover with cold water.
Add all other ingredients except cabbage and bring to a boil.
Turn to simmer and cook until veggies are tender.
Remove the herb bag.
Add cabbage, simmer for 20 minutes.
or until cabbage is cooked.
Remove ham and cut in to pieces.
Place on the center of a large platter.
Strain the cabbage and season it with pepper.
Surround the ham with the cabbage, carrots, and potatoes.
EAT!
ombine the potatoes, celery, onion, ham and water in a stockpot. Bring
ilk mixture into the stockpot, and cook soup until heated through. Serve
b>and all dry seasonings and bring to a boil on the stove for
ver the surface.
Put ham and onions into a very large
Add broth, ham, cabbage, potatoes, onion, carrot, bay leaf and parsley to a soup pot, cover and bring to a boil.
Reduce heat and simmer 20 minutes or until potatoes are tender.
Add corn and cream, simmer uncovered until corn is tender.
Season with salt and pepper and ladle into soup bowls.