Zucchini, Potato and Ham Soup

October 2007
Zucchini, Potato and Ham Soup

by 7 people

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Makes: 4 servings

Prep: 20 mins

Cook: 30 mins

Ingredients
  • 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
  • Salt
  • 1 32 ounce container  (4 cups) chicken broth
  • 2 1/4 inches thick slices cooked ham (about 8 ounces), finely chopped
  • 1/4 cup chopped fresh dill
  • Pinch nutmeg
  • Pumpernickel bread, for serving
Directions
  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. Stir in the ham, dill and nutmeg and serve with the bread.
Tip PAIR WITH:
  • La Colombaia Valpolicella Ripasso 2004 (Italy)
Tip Veg out
  • Skip the ham and use vegetable broth instead of chicken broth.
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