Put on jammies and cozy socks. Put together pot of Ham, Zucchini and Potato Soup (courtesy of Rachael Ray). Use last bit of energy to contemplate merits of adding dill to soup, as per recipe. Boldly opt for parsley, instead.
While soup simmers, ensure that DVD sets, books, remote control, and cell phone are within arm’s reach of couch. Pile extra blankets on floor next to couch. Fluff pillow.
Eat soup with cheese, crackers, and juice. Leave dishes for later. Return to couch for third nap of day.
Ham, Zucchini and Potato Soup
Serves 6
1 Tbsp. butter
1 large or 2 medium onions, finely chopped
3 medium potatoes (about 1 lb.), peeled and cut in ¼” cubes
2 medium zucchini (about 1 lb.), cut in ¼” cubes
Salt and pepper, to taste
32 oz. chicken broth
8 oz. ham, diced
Pinch fresh-ground nutmeg
A few Tbsp. minced fresh parsley
1. Melt butter in a pot over medium heat. Add onion and cook, stirring occasionally, until golden (about 8 minutes).
2. Add potatoes and zucchini to pot, stirring. Sprinkle with salt and pepper. Add broth, stirring to loosen up any bits on the bottom of the pan.
3. Bring soup to a boil. Reduce heat; cover and simmer about 20-30 minutes, or until potatoes and zucchini are tender.
4. Blend about half of the soup, using an immersion blender or regular blender.
5. Add ham, nutmeg, and parsley, and heat through. Season with additional salt and pepper, to taste. (This can vary quite a bit, depending on the saltiness of the ham.)
How to spend a Sunday when you're sick? Get someone else to make this soupr for you!
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