Chalet Supper Soup Recipe

This simple chowder combines everyday cold-weather ingredients to make a satisfying supper. You can use about 8 cups torn Swiss chard leaves instead of the spinach if you like. Serve with crusty country-style bread.

Ingredients:

3 carrots
3 leeks (white and light green parts only)
1 thick slice ham (6 oz/170 g)
2 lb small red-skinned potatoes, scrubbed
2 tbsp butter
1 onion, chopped
1 tsp salt
3 cups milk
1½ cups wide egg noodles
1 pkg (10 oz/284 g) fresh spinach
1 cup finely shredded Gruyère cheese or extra-old Cheddar cheese
½ tsp pepper

  Cut carrots into 1½-inch (4 cm) lengths. Cut leeks lengthwise almost but not all the way to root end; spreading leaves, flush out grit under running water. Cut crosswise into 1½-inch (4 cm) lengths. Cut ham into ¾-inch (2 cm) chunks. Halve or quarter potatoes; set aside.

  In large Dutch oven, melt butter over medium-high heat; sauté carrots, leeks, ham and onion until leeks and onion are softened, about 8 minutes.

  Add potatoes, 4 cups water and salt; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until potatoes are just tender, about 20 minutes.

  Add milk; bring to simmer. Stir in noodles and spinach; simmer, uncovered, until noodles are tender, about 10 minutes. Stir in cheese and pepper.

Makes 6 to 8 servings

per each of 8 servings: about 303 cal, 16 g pro, 11 g total fat (6 g sat. fat), 37 g carb, 5 g fibre, 48 mg chol, 736 mg sodium. % RDI: 31% calcium, 23% iron, 108% vit A, 32% vit C, 38% folate.

Excerpted from Canadian Living: The One Dish Collection © 2012 by Transcontinental Books. Photograph © 2012 by Yvonne Duivenvoorden. Excerpted by permission of Random House of Canada Limited. All rights reserved.