Yippee! It's time for soup! Things are finally feeling like Fall around here, so I took the opportunity to make Zucchini, Potato and Ham Soup from Every Day with Rachael Ray.
This was a filling meal that was easy to make on a weeknight. It's seriously got some flavor - more than I actually expected. Just make sure you have some crusty bread for dipping. For me, the soup is pretty much an excuse to eat half a loaf of sourdough bread. Here's the recipe with my comments in brackets:
By: Teri Tsang Barrett
Prep 20 min
Cook 30 min
1 tablespoon butter
2 onions, chopped
2 large yellow-fleshed potatoes, such as Yukon gold (about 1 pound total), peeled and sliced 1/4 inch thick
3 zucchini (about 1 pound total), sliced 1/4 inch thick
One 32-ounce container (4 cups) chicken broth
Two 1/4-inch-thick slices cooked ham (about 8 ounces), finely chopped
1/4 cup chopped fresh dill
Pumpernickel bread, for serving [Pumpernickel? I think not. I went with sourdough.]
1.In a large saucepan, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add the potatoes and zucchini and season with salt. Pour in the chicken broth and bring to a boil; cover, lower the heat and simmer until the vegetables are tender, about 20 minutes.
2.Using a blender, partially puree the soup, leaving some chunks [I think this was key - it made it feel definitely homemade]. Stir in the ham, dill and nutmeg and serve with the bread.