Ham and Cheese Soup with White Wine and Gruyere
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
This Ham and Cheese Soup with White Wine and Gruyere is yet another recipe to show you how easily you can repurpose your leftover ham. This soup is rich and decadent, and it will keep your loved ones coming back for seconds...guaranteed.
- 1 Onion yellow, medium size, chopped
- 1.5 cup Ham cooked, cut into small cubes
- 2 tbsp Butter
- 0.5 cup White wine dry
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1.5 cup Gruyere Cheese shredded
- 2 triangles Spreadable cheese (optional)
- 0.5 teaspoon Nutmeg fresh, grated
- Salt & Black pepper to taste
- 2 tbsp Green Onions to garnish
In a Dutch oven or other heavy pot, melt the butter and add onions. Cook for 2 minutes until translucent.
Add ham and cook for another 2 minutes.
Add white wine and let reduce in half for a minute or two.
Add chicken stock, cover the pot and cook for 15 minutes.
Add one cup of cream and cook for a few more minutes.
If using spreadable cheese, melt them in a cup of hot water and add to the soup.
Turn off the heat and add gruyere, nutmeg, and black pepper.
Check for seasoning and add salt if needed.
Serve with fresh scallion or chives, bread on a side or toasted croutons.
*If you can find spreadable triangle cheeses from Europe around you (e.g. in a Polish specialty store, use it; it would make the soup even creamier). Use the same technique as described above for regular spreadable cheese (melt it in hot water and add to the broth)
**If you want your soup thicker, mix 1 tablespoon of all-purpose flour with water and add to the broth. Let cook for a minute.
***If you want to serve your soup with croutons, check my recipe for Greek Panzanella Salad when I show you how to make croutons.
Calories: 375kcal | Carbohydrates: 3g | Protein: 15g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 110mg | Sodium: 827mg | Potassium: 251mg | Sugar: 1g | Vitamin A: 930IU | Vitamin C: 7.4mg | Calcium: 261mg | Iron: 0.6mg