Chalet Supper Soup
By Grant_C
This simple chowder combines everyday cold-weather ingredients to make a satisfying supper. You can use about 8 cups torn Swiss chard leaves instead of the spinach if you like. Serve with crusty country-style bread.
1 Picture
Ingredients
- 3 carrots
- 3 leeks (white and light green parts only)
- 1 thick slice ham (6 oz/170 g)
- 2 lb small red-skinned potatoes, scrubbed
- 2 tbsp butter
- 1 onion, chopped
- 1 tsp salt
- 3 cups milk
- 1½ cups wide egg noodles
- 1 pkg (10 oz/284 g) fresh spinach
- 1 cup finely shredded Gruyère cheese or extra-old Cheddar cheese
- ½ tsp pepper
Details
Servings 8
Level of difficulty Easy
Preparation time 10mins
Cooking time 30mins
Cost Budget Friendly
Preparation
Step 1
Cut carrots into 1½-inch (4 cm) lengths. Cut leeks lengthwise almost but not all the way to root end; spreading leaves, flush out grit under running water. Cut crosswise into 1½-inch (4 cm) lengths. Cut ham into ¾-inch (2 cm) chunks. Halve or quarter potatoes; set aside.
In large Dutch oven, melt butter over medium-high heat; sauté carrots, leeks, ham and onion until leeks and onion are softened, about 8 minutes.
Add potatoes, 4 cups water and salt; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until potatoes are just tender, about 20 minutes.
Add milk; bring to simmer. Stir in noodles and spinach; simmer, uncovered, until noodles are tender, about 10 minutes. Stir in cheese and pepper.
Do not boil after milk goes in.
Review this recipe