Unexpected Addition Jumps This Soup Up To The Next Level
The h-o-l-i-d-a-y-s are coming! I know, I know, here it is barely even autumn and already I am bring up the holidays. But I am not doing this for the reason you might think. I don’t care if you are an earlier shopper or whether you procrastinate until the very last minute. I don’t even care if you don’t celebrate any holiday at all, traditional or otherwise.
What I DO care about is that you prepare for one special thing, so I am giving you this heads-up reminder so you can be on your toes when the time comes. What I want you to do is get one of those holiday hams, the one with the spiral slicing and the crust. Sometimes, you have to reserve these months in advance. Pigs don’t grow on trees, you know!
Just why do you need that particular kind of ham? Because that’s the secret source of the flavor in this out-of-this world that Jen posted in her blog. The flavors contained in that ham, and not in just the ham itself, but also in that amazing crusted glaze are what make this soup sing in your mouth. Your taste buds will never know what hit them!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: If you don’t want to use full-fat half & half, you can use the non-fat type, but increase your cornstarch to 3 tbsp. Or you can use evaporated milk to replace all or part of the half & half. If you want a non-creamy version, simply eliminate the cornstarch and flour and replace the half & half with chicken or veggie broth/stock.
Recipe and image courtesy of Jen at Carlsbad Cravings
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