Ingredients with Measurements:
- 1 lb. Black Forest ham, diced
- 5 cups potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- Salt and pepper, to taste
- 2 tbsp. olive oil
- 1 tbsp. butter
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the olive oil and butter over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the diced ham and cook until lightly browned.
4. Add the diced potatoes, chicken broth, thyme, and rosemary. Bring to a boil and then reduce heat to low.
5. Simmer for 20-25 minutes, or until the potatoes are tender.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 32g
Protein: 18g
Substitutions for ingredients:
- Instead of Black Forest ham, you can use regular ham or bacon.
- Instead of heavy cream, you can use half-and-half or milk.
Variations:
- Add chopped carrots and celery for extra flavor and nutrition.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
- Top with crumbled bacon or shredded cheese for added texture and flavor.
Tips and tricks:
- Be sure to dice the potatoes into small, uniform pieces for even cooking.
- Use an immersion blender for easy pureeing and less mess.
- Adjust the seasoning to your liking by adding more or less salt and pepper.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a dollop of sour cream or crème fraîche on top.
- Garnish with chopped fresh herbs, such as chives or thyme.
Garnishes:
- Chopped fresh parsley
- Crumbled bacon
- Shredded cheese
- Sour cream or crème fraîche
- Chopped fresh herbs, such as chives or thyme
Pairings:
- Serve with a crusty bread or crackers for dipping.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Grilled cheese sandwich
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Black Forest ham is a type of cured ham that originated in the Black Forest region of Germany.
Flavor profiles:
- Savory
- Creamy
- Smoky
- Herby
Serving suggestions:
- Serve hot as a main course or appetizer.
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Region: German