Vegetable and Ham Soup with Raclette Croutons
For instant comfort, serve up a hearty bowl of this ham soup garnished with croutons topped with raclette cheese, somewhat like a French onion soup. It’s loaded with cubes of ham, white beans, peas and corn, making it a complete meal.
Ingredients
- 2 carrots, cut into rounds
- 1 onion, chopped
- 3 tbsp butter
- 2 1/4 cups (200 g) mustard-glazed roasted ham (see recipe), diced (see note)
- 3 tbsp unbleached all-purpose flour
- 8 cups (2 litres) mustard-glazed roasted ham broth or chicken broth
- 1 can (19 oz/540 ml) white beans, rinsed and drained
- 3/4 cup (115 g) frozen green peas
- 3/4 cup (115 g) frozen corn kernels
- 2 tbsp flat-leaf parsley, finely chopped
- 6 slices Belgian-style bread, each 1 inch (2.5 cm) thick
- 7 oz (200 g) raclette cheese, sliced
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large pot over medium heat, soften the carrots and onion in the butter for 5 minutes. Season with salt and pepper. Add the ham and continue to cook for 1 minute while stirring. Sprinkle with the flour. Continue to cook for 1 minute while stirring. Gradually add the broth, scraping the bottom of the pot. Bring to a boil. Simmer for 15 minutes.
- Add the white beans, peas and corn to the pot. Continue to cook for 5 minutes. Season with salt and pepper. Add the parsley. Adjust the seasoning.
For instant comfort, serve up a hearty bowl of this ham soup garnished with croutons topped with raclette cheese, somewhat like a French onion soup. It’s loaded with cubes of ham, white beans, peas and corn, making it a complete meal.