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Leek and Potato Soup with Ham

Leek and Potato Soup with Ham
Leek and Potato Soup with Ham

 

 

 

 

 

 

 

Leek and Potato Soup with Ham

One of the benefits to making a baked ham in the winter is all the great secondary dishes you can make with the leftover ham, for those chilly nights here in south Florida.

Leek and potato soup with ham is one of those warm comfort food dinners, served with Scottish Scones (  http://www.rantsravesandrecipes.com/category/recipes/breads-and-pastries/recipes-for-all-kinds-of-biscuits/scottish-scones-recipes-for-all-kinds-of-biscuits  )  and butter and jam makes a very filling meal.

Ingredients for Leek and Potato Soup with Ham

For this recipe the leeks should be quartered lengthwise and well washed, the potatoes peeled and cubed.  The choice of stock is up to you.  You can use water, or vegetable or chicken stock.

You will also need either an immersion blender, or very good, large food processor to blend the soup.

  1. 3 Leeks white and very light green parts only
  2. 5 – 6 medium yellow potatoes
  3. 6-8 cups stock
  4. 2 cups cooked ham (cubed)
  5. salt and pepper to taste
  6. 1 Tbs neutral oil
  7. 1 Tbs butter
  8. Chopped parsley for garnish

Directions for Leek and Potato Soup with Ham

In a stock pot, that will be large enough to hold 10 cups easily ,melt the butter and add the oil.  Once hot put the chopped Leeks and Potatoes in and cook until just softened and beginning to brown.  Add 6 cups of stock, bring  up to a boil and then simmer for about 40 minutes.

Once the vegetables are completely cooked using the immersion blender puree the mixture.  It will very likely be extremely thick once completely blended.

Add ¼ – ½ cup of additional stock at a time to the soup and mix until you achieved your desired consistency.

Continue to warm and add the ham and once hot serve.

Sprinkle chopped parsley over the top as garnish.

Here are a few items to help make this recipe:
Cuisinart 77-412 Chef’s Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set
Cuisinart CSB-79 Smart Stick 2-Speed 200-watt Immersion Hand Blender with Attachments

 

Official Taste Tester
Official Taste Tester

 

 

 

 

 

 

 

Another of those darn vegetable things, not a S.A.P.P. friendly dish, but those who like that kind of thing did enjoy it.

 

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Leek and Potato Soup with Ham

Leek and Potato Soup with Ham

Ingredients

  1. For this recipe the leeks should be quartered lengthwise and well washed, the potatoes peeled and cubed. The choice of stock is up to you. You can use water, or vegetable or chicken stock.
  3. You will also need either an immersion blender, or very good, large food processor to blend the soup.
  5. 3 Leeks white and very light green parts only
  6. 5 - 6 medium yellow potatoes
  7. 6-8 cups stock
  8. 2 cups cooked ham (cubed)
  9. salt and pepper to taste
  10. 1 Tbs neutral oil
  11. 1 Tbs butter
  12. Chopped parsley for garnish

Instructions

  1. In a stock pot, that will be large enough to hold 10 cups easily ,melt the butter and add the oil. Once hot put the chopped Leeks and Potatoes in and cook until just softened and begining to brown. Add 6 cups of stock, bring up to a boil and then simmer for about 40 minutes.
  2. Once the vegetables are completely cooked using the immersion blender puree the mixture. It will very likely be extremely thick once completely blended.
  3. Add ¼ - ½ cup of additional stock at a time to the soup and mix until you achieved your desired consistancy.
  4. Serve with parsley sprinkled over the top.
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copyright © rantsravesandrecipes 2014 all rights reserved

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Sweet Dijonnaise Sauce for Ham

Sweet Dijonnaise Sauce
Sweet Dijonnaise Sauce

 

 

 

 

 

 

 

 

Sweet Dijonnaise Sauce for Ham

Looking for a great sauce for ham.  Well here it is.  Slightly sweet and slightly tangy is is a perfect accompaniment  for ham.  Easy and quick to prepare I think you’ll love it.

Ingredients for Sweet Dijonnaise Sauce

  1. 1/2 cup Dark Brown Sugar
  2. 2 Tbs Dijon mustard
  3. 1 cup of milk warmed
  4. 2 Tbs white wine vinegar
  5. 1 Tbs dried Tarragon
  6. 1 tbs corn starch

Directions for Sweet Dijonnaise Sauce

In a small sauce pan heat the milk on medium heat.  In another sauce pan place the sugar, mustard, vinegar and tarragon and on low heat melt.  Once all is melted and slightly liquid add the corn starch and whisk to fully incorporate.  When the corn starch is fully Incorporated add the warmed milk and slowly bring it up to a boil stirring constantly.  Once it reaches near the boiling point it will begin to thicken.

When the sauce is thickened serve on the side with your choice of ham.

Here are a few items to help make this recipe:
Cuisinart 719-14 Chef’s Classic Stainless 1-Quart Saucepan with Cover
OXO Good Grips 9-Inch Whisk
Onesource 8-Piece Deluxe Stainless Steel Measuring Cup and Measuring Spoon Set

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

A sweet sauce and ham to go with it! Life can’t get any better. 5 paws!

IMG

 

 

 

 

Sweet Dijonnaise Sauce
Serves 4
A sweet sauce for Ham or Ham Steak
Write a review
Save Recipe
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1/2 cup Dark Brown Sugar
  2. 2 Tbs Dijon mustard
  3. 1 cup of milk warmed
  4. 2 Tbs white wine vinegar
  5. 1 Tbs dried Tarragon
  6. 1 tbs corn starch
Instructions
  1. In a small sauce pan heat the milk on medium heat. In another sauce pan place the sugar, mustard, vinegar and tarragon and on low heat melt. Once all is melted and slightly liquid add the corn starch and whisk to fully incorporate. When the corn stach is fully incoporated add the warmed milk and slowly bring it up to a boil stirring constantly. Once it reaches near the boiling point it will begin to thicken.
  2. When the sauce is thickened serve on the side with your choice of ham.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved

Posted on

Bow Tie Pasta with Ham + Peas in Cream Sauce

Bow Tie pasta with ham + peas
Bow Tie pasta with ham + peas

 

 

 

 

 

 

 

Bow Tie Pasta with Ham + Peas

One of the great things about a baked ham is the leftovers.  So many choices of what to do, so many great recipes.  This one is a classic just a few ingredients simple to make, you can even do this all in one pot, so there’s less work for the scullery maid.

Ingredients for bow ties with Ham + Peas

  1. 1 12 oz or larger box of bow tie pasta
  2. 1 medium onion diced
  3. 2 cloves garlic minced
  4. 1 -2 cups frozen peas
  5. 1 – 2 cups Diced ham
  6. 2 cups cream
  7. 3 Tbs butter
  8. 3 Tbs flour
  9. Parmesan cheese to grate over dish
  10. salt & pepper to taste

Directions for Bow Tie Pasta with Ham+ Peas

In heavily salted water cook the pasta.

While the pasta is cooking prepare the other ingredients.  Dice the onion, garlic in one bowl, the ham in another, and measure out the rest of the ingredients.

When the pasta is cooked to your preference drain in a colander.  Put the pot back on the burner on medium high heat add the butter when melted add the onion and garlic and cooked until softened.

Once the onion and garlic are softened, add the flour and stir until all the raw flour is combined, continue to cook for a minute or two more.

Add the cream and whisk until sauce begins to boil and thicken.  At this point add the peas and ham and cook to heat.  Once the ham and peas are heated, add the pasta back into the pot, stir to combine all the ingredients.  Taste and adjust the seasoning at this point.

Serve with Parmesan sprinkled lightly over the pasta.

 

Here are a few items to help make this recipe:
Cuisinart 766-24 Chef’s Classic 8-Quart Stockpot with Cover
WMF Manaos / Bistro Pasta Server
Certified International Garden of Olives 5-Piece Pasta Sets

 

The Offical Taste Tester
The Official
Taste Tester

 

 

 

 

 

 

 

I’m really not a “pasta and peas pup”, more meat and potatoes so I only give this recipe 3 paws, no reflection on the cook.

Capture 3a

 

 

 

 

BowTie Pasta with Ham + Peas in Cream Sauce
Serves 4
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 1 12 oz or larger box of bow tie pasta
  2. 1 medium onion diced
  3. 2 cloves garlic minced
  4. 1 -2 cups frozen peas
  5. 1 - 2 cups Diced ham
  6. 2 cups cream
  7. 3 Tbs butter melted
  8. 3 Tbs flour
  9. Parmesan cheese to grate over dish
  10. salt & pepper to taste
Instructions
  1. In heavily salted water cook the pasta.
  2. While the pasta is cooking prepare the other ingredients. Dice the onion, garlic in one bowl, the ham in another, and measure out the rest of the ingredients.
  3. When the pasta is cooked to your preference drain in a colander. Put the pot back on the burner on medium high heat add the butter when melted add the onion and garlic and cooked until softened.
  4. Once the onion and garlic are softened add the flour and stir until all the raw flour is combined, continue to cook for a minute or two more.
  5. Add the cream and whisk until sauce begins to boil and thicken. At this point add the peas and ham and cook to heat. Once the ham and peas are heated add the pasta back into the pot, stir to combine all the ingredients. Taste and adjust the seasoning at this point.
  6. Serve with Parmesan sprinkled lightly over the pasta.
Notes
  1. For easier clean up while draining the pasta use the same pot to make the sauce in.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

 

 

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 

copyright © rantsravesandrecipes 2013 all rights reserved