With my chicken broth this week, the family soup request was, Ham and Potato!! I said, “Uh, no!!” But I told them that we could have fauxtatoes!! This soup is nice and hearty and comforting.
- 1 cup + 2 cups diced ham
- 3 tablespoons ghee or organic butter
- 2 tablespoons arrowroot
- 1 onion, diced
- 2 celery stalks, chopped
- 1 cup mushrooms (any variety ~ I used button), chopped
- 4-5 cloves of garlic, minced
- 1 tablespoon sea salt
- 1 teaspoon ground pepper
- 6 cups chicken broth
- 2 shakes of preferred hot sauce
- 4 cups peeled and diced parsnips (about 5-7)
- 2 teaspoons fresh thyme leaves (plus more for garnish~optional)
- 1/2 cup organic heavy whipping cream (optional)
- In a thick-bottomed pot, melt butter. Add arrowroot. Add one cup of ham. Brown ham. Add onion, celery, and mushrooms to the pot, scraping the pan for the ham bits and flavor.
- Cook the veggies until tender. Add the chicken broth, hot sauce, parsnips, and thyme. Bring to a boil. Let simmer for 30- 40 minutes until parsnips are fork tender.
- Using an immersion blender directly in the pot (or a stand-up blender in batches), blend mixture until almost smooth ~ I like mine a little chunky.
- Add the remaining two cups of diced ham and optional cream. Stir.
- Let simmer for at least one hour to allow the flavors to build. Taste for preference ~ add salt and pepper if necessary.
- Serve in bowls. Garnish with fresh thyme leaves.