Pureed Vegetable Soup With Ham.

• 3 tbs Extra Virgin Olive Oil
• 6 cups water
• 1 cup Chablis or Chardonnay.
• 1/4 tsp sea salt
• 1/2 tsp Fresh ground black pepper to taste
• 16 oz ham steak, diced.
• 2 tbs Minced garlic
• 16 oz frozen mixed vegetables

1. Dice ham steak into cubes, and mince fresh garlic.
2. Place six cups of water in a soup pot, add sea salt, and bring to a boil.
3. Heat olive oil in a thick bottomed pan over medium heat.
4. Add diced ham and minced garlic, and saute until browned.
5. Set aside. When water is boiling, add frozen veggies, and boil until tender.
6. Remove veggies from water, and leave cooking water in the pot.
7. Place the veggies and enough of the cooking water to cover them into a blender or food processor, and puree.
8. Return the puree to the pot of cooking water, and add ham and garlic.
9. Add black pepper wine, and simmer over low heat for 30 minutes.
10. Add more water if needed as the soup reduces.

olive oil, water, chablis, ubc, fresh ground black pepper, ham steak, garlic, mixed vegetables

Taken from www.epicurious.com/recipes/member/views/pureed-vegetable-soup-with-ham-52638201 (may not work)