Added to shopping list. Go to shopping list.
Ingredients1 h 55 m servings 258 cals
Original recipe yields 4 servings
- Place grated pickles in a small pot. Add 1/4 cup water. Simmer until soft, about 20 minutes.
- Combine celery, carrots, ham bone, onion, leek, parsley, and allspice in a large saucepan. Cover with water. Bring to a boil; reduce heat and simmer until flavors combine, about 40 minutes. Stir in potatoes and garlic; cook until potatoes are soft, about 15 minutes. Remove ham bone.
- Stir grated pickles and cooking liquid into the saucepan. Season soup with marjoram, salt, and pepper.
- Mix heavy cream and flour together in a small bowl until smooth. Stir into the soup.
Per Serving: 258 calories; 3.8 g fat; 52.5 g carbohydrates; 7.1 g protein; 10 mg cholesterol; 3025 mg sodium. Full nutrition
ReviewsRead all reviews 1