3 tbsp. olive oil ( heat your pan first and then add the oil) 1 large onion 2 cups diced celery 1 tbsp. red curry paste (if you don’t want the heat from the curry use a mild yellow curry instead) 3 potatoes (medium size) - peeled & diced 1 1/2 cups diced cooked ham 2 corn cobs (corn removed from husks) 2 cups almond milk 2 cups water 2 tsp. chicken broth paste (not necessary but this does add to the full taste of this thick soup) cracked pepper - to taste sour cream - for garnish
hint: there seems to be enough salt in the ham that adding more salt distorts the taste of these delicious flavors.
Procedure: Sauté onions in hot oil. Add celery, diced potatoes, and curry. Stir well until curry is well defused into vegetables and the onions are transparent (half cooked). Add diced ham and continue to sauté. Remove the corn from the cob and add to pot to sauté. Continue to cook and add almond milk, water and chicken stock paste. Cook for 15-20 minutes on medium heat. Serve hot with a large dollop of sour cream.
Chef Miriam Borys, B.Ed., MA. 'Cooking Uncovered' http://www.youtube.com/user/mlborys?feature=mhee blog: www.cookinguncovered.blogspot.com Website: www.miriamborys.com