Golden Potato-Leek Soup and Rosemary-Ham Scones
potato leek soup
I made this soup this other night and it was wonderful. It has just a little twist on good ol' potato soup. I got this recipe from Cooking Light magazine. The scones are so tasty and easy. They are really good with soups and salads. I usually use prosciutto instead of ham, but a maple ham or brown sugar ham is great in these. Thanks Rachael Ray.
Golden Potato-Leek Soup
1 Tbl butter
3 C thinly sliced leek (about 3 medium)
6 C cubed peeled Yukon gold potatoes (about 2 1/4 lbs)
2 C water
1/2 tsp salt
2 (14 oz) cans organic vegetable broth (Swanson)
2 thyme sprigs
1/3 C whipping cream
1/4 tsp freshly ground pepper
Melt butter in a Dutch oven over medium heat. Add leek, cook 10 mins or until tender; stirring occasionally (do not brown).
Add potatoes, water, salt, broth and thyme sprigs. Bring to a boil, reduce heat, and simmer, uncovered, 20 mins or until potatoes are very tender.
Remove pan from heat; discard thyme sprigs. Partially mash potatoes with a potato masher; stir in cream. Sprinkle with black pepper.
Rosemary and Ham Scones
1 box biscuit mix (recommended: Jiffy)
3 tablespoons finely chopped rosemary, 4 small stems
1/2 cup cream
A couple pinches salt
3 pieces deli-sliced glazed smoked ham, chopped, about 1/8 pound
1 tablespoon orange zest
2 teaspoons sugar
Preheat oven to 375 degrees F.
Mix together biscuit mix, rosemary, cream, salt, ham and orange zest. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Sprinkle with a little sugar and bake. Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.