Ingredients
-
1 1/2
-
1
-
2
-
1
-
1
-
1/3
-
1
-
1
-
1/8
-
1/8
-
8
-
12
-
-
-
Directions
Spiced Ham and Cheese Chowder With Fennel and Leeks, This recipe is from the National Pork Producers Council , I’m not rating this soup due to the fact I learned the hard way I don’t like fennel This was my first time tasting it This recipe makes a very thick and hearty soup and if you like fennel, you’ll love it , just tried it, absolutely gorgeous,
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Steps
|
1
Done
|
Trim Fennel Bulb; Finely Chop Some of the Feathery Top For Garnish. |
|
2
Done
|
Discard the Root End, Quarter the Bulb Lengthwise; Remove the Core; Chop (you Should Have About 1 1/2 Cups). |
|
3
Done
|
in a Large Saucepan, Melt the Butter; Add Fennel and Leeks and Saut, Stirring Frequently, For 20 Minutes, or Until Fennel Is Very Tender. |
|
4
Done
|
Combine Broth and Flour; Stir Into the Onion Mixture. |
|
5
Done
|
Add the Milk, Lemon Peel, Cinnamon and Pepper. |
|
6
Done
|
Cook Over Medium Heat, Stirring Frequently, For 5 Minutes, or Until Mixture Thickens. |
|
7
Done
|
Gradually Stir in the Cheese; Reduce Heat to Low; Stir Until Cheese Melts. |
|
8
Done
|
Stir in Ham and Beer; Heat Through. |
|
9
Done
|
to Serve, Ladle Chowder Into Soup Bowls. |
|
10
Done
|
Sprinkle With Chopped Fennel Leaves. |
