Potato, Ham, Broccoli and Cheese Soup with Baby Dumplings

Name: Potato, Ham, Broccoli and Cheese Soup with Baby Dumplings
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 1 head broccoli, chopped; 59 milliliters butter; 1 carrot, peeled and diced; 0 teaspoons cayenne pepper; 1 stalk celery, sliced; 946 milliliters chicken stock; 473 milliliters diced cooked ham; 2 Tbsps dried parsley; 1 egg; 237 milliliters all-purpose flour; 4 cloves garlic, minced; 1 teaspoons ground thyme; 946 milliliters milk; 4 potatoes, peeled and cubed; 8 servings salt and pepper to taste; 710 milliliters shredded Cheddar cheese; 1 yellow onion, chopped

Potato, Ham, Broccoli and Cheese Soup with Baby Dumplings might be just the main course you are searching for. This recipe makes 8 servings with 536 calories, 30g of protein, and 27g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. It is perfect for Autumn. Several people made this recipe, and 194 would say it hit the spot. If you have broccoli, salt and pepper, egg, and a few other ingredients on hand, you can make it. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Heat the butter in a large stock pot over medium heat. Cook and stir celery, onion, carrot, and garlic until the onion is translucent. Stir in potatoes, chicken stock, cayenne, thyme, and parsley. Bring to a boil, then cover and reduce heat. Simmer until the potatoes are tender, about 15 minutes.

Ingredients you will need

Stock

Potato

Ground Cayenne Pepper

Parsley

Butter

Carrot

Celery

Garlic

Onion

Thyme

Equipment you will use

Pot

Mix the egg and flour together in a bowl using a fork until the mixture resembles grains of rice.

Ingredients you will need

Grains

All Purpose Flour

Rice

Egg

Equipment you will use

Bowl

Stir ham and milk into the stock pot and allow the soup to return to a simmer. Slowly sprinkle the dumpling mixture into the soup, stirring constantly to prevent clumps. Simmer for 10 minutes, stirring occasionally. Stir in broccoli and Cheddar cheese. Cook until the broccoli is tender and the Cheddar cheese is melted, about 5 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper