Cream Of Celery Soup And Deviled Ham Toasts Recipes

CLAM CHOWDA MUG O SOUP WITH DEVILED HAM AND CHEESE MELT MUG TOPPERS

Steps:

• In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
• Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
• Heat toaster oven or broiler then toast split English muffins. While muffins toast, grind ham with paprika, hot sauce, mustard, and parsley in a food processor. Spread ham on toasted muffins. Top each muffin half with 2 slices Cheddar and melt cheese in toaster oven or under broiler.
• Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Serve with deviled ham and cheese mug toppers.

CREAMY CELERY ROOT SOUP WITH HAM

Steps:

• In a 4-quart saucepan, melt butter. Add leeks, celery and salt. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes. Meanwhile, quarter celery root and thickly peel, using a knife. Cut into 1-inch dice. Add celery root, potato, 6 cups water, ham bone and herb bundle to pot, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until potato is tender, about 30 minutes.
• Discard herb bundle. Remove ham bone, remove meat from bone, chop meat and return meat to soup. Using an immersion blender, purée soup. Add cream, if desired, and heat. Taste and add salt if needed. Ladle soup into bowls and season with white pepper. Garnish with herbs, and serve.

CHEESY SCALLOPED POTATOES WITH HAM

Steps:

• In a bowl, add the canned soups, milk, garlic powder and pepper; stir to mix well.
• In a greased 13x9-inch baking pan, add half the sliced potatoes.
• Toss in half the onions, over the potatoes.
• Pour half the soup mixture over the potatoes.
• Sprinkle half of the cheese over the potatoes.
• Place the sliced ham pieces evenly over the potatoes.
• Add the remaining sliced potatoes, onions, soup mixture, and cheese.
• Cover, and bake in a 375 degree oven for 1 hour.
• After 1 hour, uncover the pan, and continue baking for 30 minutes more.
• Note: Sometimes I'll use ham steaks that come in a 16-oz pkg., which I cut them into 3/4 to 1-inch pieces. (I used John Morrell Ham Steaks, and I used the entire pkg.). Also, I think one could add a bit more garlic powder & white pepper (possibly an 1/8 teaspoon more of each).

CREAM OF CELERY SOUP

Steps:

• In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve.