Thursday, February 28, 2008

Pumpkin Soup with Sage and Ham

I was hoping to add this one to the next volume. How wonderful that all that needs to be done is to type it up and send it. Aron found this soup recipe and made it for Christmas Eve and then again for our New Year's Eve party. It was incredible!!!!

Pumpkin Soup with Sage and Ham
3 T. Butter
1 Onion, chopped
1 Carrot, chopped
1 Rib Celery, chopped
1/2 tart Apple (youknow, like Granny Smith) peeled, cored, and cut into 1/2 inch chunks
2 C. canned Pumpkin puree
1/3 C. dry white wine (or your favorite vinegar, like we did because we didn't have the "sauce" on hand)
1 T. Dried Sage
1 Bay leaf
3 1/2 C. Water
2 1/2 C. canned low sodium chicken broth or homemade stock
1 1/2 tsp. Salt
1/4 tsp. fresh ground Black pepper
1 1/2 lbs. Ham cut into 1/4 inch dice

1. In a large pot, melt butter over moderate heat. Add the onion, carrot, celery, and apple and cook, stirring occasionally, until the onion is translucent (about 10 minutes).
2. Stir in the pumpkin puree, wine/vinegar, sage, and bay leaf. Add the water, broth, salt, and pepper and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 minutes. Add the ham and simmer, uncovered, until the vegetables are tender (about 5 minutes longer. Remove bay leaf.

Yield: 4 servings

1 comment:

Nicole said...

I wish I had this recipe four months ago. It sounds very October-y. Did you kids like it?