Caramelised Onion, Potato and Ham Soup

“I have 10kg of onions in my cupboard, the same of potatoes and a ham bone I needed to use. Here's what I came up with and i must say it's very tasty.”
READY IN:
1hr 20mins
YIELD:
2 litres soup
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons oil
  • 4 large onions, finely sliced
  • 1 tablespoon sugar
  • 1 tablespoon balsamic vinegar
  • 1 kg potato, peeled and diced about 3/4 inch
  • 2 cups diced cooked ham
  • 8 cups chicken stock
  • 1 teaspoon Emeril's Original Essence or 1 teaspoon seasoning, of your choice
  • 12 teaspoon dried thyme
  • pepper
  • 1 cup peas
  • 12 cup cream
  • chopped parsley, to finish

Directions

  1. Heat the oil in a large saucepan over a medium flame.
  2. Add the onions and cook gently for about 20 minutes or until well softened and golden, stirring occasionally.
  3. Add the sugar and vinegar, stir well and allow to cook for a further 10 minutes.
  4. Add the diced potato, ham, seasoning, stock, thyme and pepper; simmer gently for 30 minutes or until the potato is cooked through.
  5. Add the peas about 10 minutes before the soup is cooked.
  6. Add the cream, serve, and sprinkle with the parsley.

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