Monday, August 26, 2013

Ham and Potato Soup

Over time, many different types of plants across the world have been referred to by the common name "wild celery." Most of these plants, although not all of them, belong to the same family (Apiaceae/Umbellerifereae) as the Pascal celery found in United States markets. You'll find Australian celery, Vietnamese celery, Indian celery, Maori celery, and water celery all being referred to as "wild celery" in various cultures.
The direct ancestors of Pascal celery were cultivated in parts of Europe and the Mediterranean as early as 1000 BC, and we have evidence of celery being used as a medicinal plant in ancient Egypt. There's also evidence that ancient Greek athletes were awarded celery leaves to commemorate their winning.

Today, over 1 billion pounds of celery are produced each year in the United States, with California, Michigan and Florida accounting for about 80% of all celery production. The average U.S. adult eats about 6 pounds of celery per year. A substantial amount of celery in the U.S. comes from Mexico, and the United States exports about 200 million pounds of celery to Canada each year.

On a worldwide basis, celery is often served as a "major plate vegetable" rather than an additive to salads or soups. In addition, root celery varieties of this food chosen for their large root balls rather than their stalks are often cultivated over the large stalk Pascal varieties that have become most popular in the U.S.
Research Source: WH Foods

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A hearty, easy soup that’s ready in 30 minutes. Perfect for using up leftover ham.

Ham and Potato Soup
Copyrighted 2013, Christine’s Pantry. All rights reserved.

Ingredients:
4 large potatoes, unpeeled and chopped
1 onion, chopped
1 pound ham steak, diced
3 1/2 cups chicken broth
salt and pepper, to taste
1 (10.75 oz.) can cream of potato soup
1 (10.5 oz.) can cream of celery soup

Directions:
In dutch oven, add potatoes, onions, ham and chicken broth, sprinkle with salt and pepper, stir and bring to a boil. Reduce heat to medium heat. Cook about 15 to 20 minutes until potatoes are tender.

In separate saucepan over medium heat, add cream of potato soup and cream of celery soup, stir and heat through, about 3 minutes. Carefully add cream of soup to dutch oven, stir well. Enjoy!
 


 

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