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

1. In a saucepan, using a wire whisk, stir together the ham and the chicken base until no lumps appear

2. 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

3. Add in the chicken/ham stock and stir until mixture begins to boil, 160 degrees

4. While mixture is boiling microwave the second measurement of margarine for 20 seconds or until melted

5. Using a wire whisk, add the flour to the the melted margarine and mix to created a roux

6. 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.

7. Bring the soup back to a boil again, then slowly add the milk while stirring

8. When all the milk has been added and completely stirred in, remove from heat.

9. Garnish with chopped parsley an serve.

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