a
Cream of Potato with Escarole and Smoked Ham
approximately 2½ gallons
Ingredients
- 6 oz, red peppers, julienne
- 6 oz, green peppers, julienne
- 8 oz, celery, sliced
- 8 oz, carrots, julienne
- 1 lb. onions, julienne
- 2 oz. blended oil
- 2 tsp. chopped garlic
- 1 tsp. thyme
- 2 heads escarole, chiffonade
- 2 lbs. country ham, small diced
- 2 each bay leaves
- 2 gallons prepared Cream of Potato Leek Soup Mix
- 1 quart prepared Ham Base
- salt and pepper to taste
Instructions
- 1 Sauté the vegetables in the blended oil with the chopped garlic and thyme until softened.
- 2 Add the escarole and ham and sauté for an additional five minutes.
- 3 Add the bay leaves, prepared Cream of Potato Leek Soup Mix and the prepared Ham Base and adjust the seasonings.