Leftover Easter Ham with Potatoes Soup Recipe is made from potatoes, leftover Easter Ham, celery, flour and other ingredients. Cambodian recipes have similarities like other Asian food, Kampuchea krom, Vietnamese, Thai and Chinese.
Leftover Easter Ham with Potatoes Soup Recipe
Leftover Easter Ham with Potatoes Soup Recipe is made from potatoes, leftover Easter Ham, celery, flour and other ingredients.
Course: SoupCuisine: Cambodian, VietnameseDifficulty: Medium
Servings
1
servingsPrep time
30
minutesCooking time
40
minutesCalories
1641
kcalTotal time
1
hour10
minutesIngredients
5 cups ham broth that you just made
4 cups diced potatoes
1/2 cup diced celery
1/2 cup diced onion
1 cup diced leftover ham meat
3 tsp chicken bouillon granules
1 tsp salt
1 tsp black or white pepper (if you don’t like spicy soup put less)
6 tsp butter
6 tsp flour
2 cups milk
Green onion or chive for garnish
Directions
- In a blender puree the onion and Asian pear,
- Pour in a big bowl then add the rest of the ingredients
- Marinate the ribs for 12 hours at least or over night
- It is best to grill the ribs on charcoal grill, but gas grill will work
- Grill the meat about 6 minutes each side or till the rib is done.
- When you marinate the meat over night it cooks fast.
Recipe Video
Notes
- If you have any ham bones left from Easter ham, don’t through it away. You can make a delicious ham and potato soup here what to do,
- Left over ham bone boil with 10 cups of water, use leftover fat or anything that you don’t eat. Boil the bone for about 25 minutes, strain the soup broth and throw away the bone and any fat.
Nutrition Facts
- Serving Size: 1g
- Calories: 1641kcal
- Fat: 101g
- Saturated Fat: 24g
- Cholesterol: 131mg
- Sodium: 5990mg
- Carbohydrates: 194g
- Fiber: 11g
- Sugar: 66g
- Protein: 21g
