Recipe Name Creamy Vegetable Soup with Bacon/Ham Submitted by VanbytheRiver Recipe Description Great use of leftover ham/fresh veggies. Best with immersion blender. Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 60 Ready In (minutes) 90

Ingredients Amount Measure Ingredient 2 cups Cauliflower, coarsely chopped 1 medium (2-1/2" dia) Onions chopped 1 stalk, large (11"-12" long) celery, diced 1 large (7-1/4" to 8-1/2" long) carrot,chopped 3 clove garlic minced 4 cups chicken broth or stock 3 medium (2-1/4" to 3-1/4" dia.) Russet Potatoes peeled, chopped 4 tablespoons butter, melted 4 tablespoons flour unbleached 2 cups cup milk 2% 1 fluid ounce marsala wine 3 slices raw bacon, chopped and cooked and drained of fat 3 ounces ham, chopped 2 tablespoons parsley, chopped Steps Sequence Step 1 Cover veggies (except potatoes) with chicken broth in a deep pot. Cook 15-20 minutes till softened. 2 Blend all with an immersion blender till smooth. Keep on low heat. 3 Add chopped potatoes, cook till soft but keep in pieces. Do not blend. 4 Make white sauce. Melt butter, add flour to blend. Add milk gradually to get thick sauce (keep stirring). 5 Add marsala (or any) wine to white sauce. Stir and cook 5 minutes more. 6 Add white sauce to big pot, stirring all 7 Saute bacon. Add to pot. 8 Add chopped ham to pot. (leftover ham steak pieces work well) 9 Add parsley. Salt and pepper to taste if needed. Cover pot and simmer 20-30 minutes to bland all.