Peasant Soup with Ingots, Vendée Ham, and Carrots Recipe

Ingredients:

• 1 lb. ingot potatoes, peeled and diced
• 1 lb. carrots, peeled and sliced
• 1 lb. Vendée ham, diced
• 2 onions, chopped
• 2 cloves garlic, minced
• 2 tbsp. butter
• 8 cups chicken broth
• Salt and freshly ground black pepper to taste
• 2 tbsp. chopped parsley

Instructions:

1. In a large pot, melt the butter over medium heat.
2. Add the onions and garlic, sauté until soft and fragrant.
3. Add the diced potatoes and sliced carrots to the pot, and stir to combine.
4. Season with salt and freshly ground black pepper to taste.
5. Add the chicken broth and bring the soup to a boil.
6. Reduce heat to low and simmer for about 20 minutes or until the potatoes and carrots are tender.
7. Add the diced Vendée ham to the soup and stir to combine.
8. Serve hot, garnished with chopped parsley.

Verdict:

This peasant soup with ingots, Vendée ham, and carrots is a hearty and flavorful recipe that’s perfect for a cold winter day or a special family gathering. The combination of tender potatoes, carrots, and ham in a savory chicken broth is simply delicious. Plus, the addition of fresh parsley adds a nice touch of color and flavor to the dish.

Serving Suggestions:

Serve this soup with some crusty bread or a side salad for a complete meal. You could also add some other vegetables such as peas or green beans to make it even heartier. This soup can also be stored in the fridge for up to five days and reheated to enjoy the leftovers.