Friday, October 7, 2016

CARROT CHEESE SOUP

1 1/2 tbsp butter
1 tbsp olive oil
2 tbsp white whole-wheat flour
1 medium-size carrot, diced
2 green onions, sliced
2 tbsp diced fully cooked ham
2 cups hot (as in heat, not spices) chicken broth
1/3 cup shredded cheddar cheese
1 tbsp minced fresh parsley
1/8 tsp black pepper
Dash of hot sauce

Melt the butter into the oil in a saucepan; stir in flour until smooth. Cook, stirring, over medium heat for two minutes. Add carrot, onions, and ham; cook, stirring one minute. Gradually add the broth; bring to a boil and boil for two minutes. Add the remaining ingredients; heat until the cheese is melted and the carrots are tender.

Yield: 2 servings
Note: File Photo




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