It’s Christmas Eve. It only makes sense that this week’s Recipe Round-up would include *drum roll* the infamous Cream of Christmas Eve Soup! I don’t know when this tradition started with my mother, but it’s one that simply will not die. Far be it for me to deprive anyone else who might by longing for a little cream soup the night before Christmas though.
Cream of Christmas Eve Soup
Cream of celery soup
Cooked ham, diced
Salt, pepper, seasonings of choice – to taste
Bring diced carrots and potatoes to boil. Cook. Do not drain, and add can of cream of celery soup. Add milk to desired amount of soup. Add diced ham. If a thicker soup is desired, utilize a corn starch/water mixture. Bring to light boil and then simmer for awhile. Add cheese of your choice and salt, pepper and other seasonings of your choice to taste.
No, there are no measurements other than if you want more soup, use more ingredients, and if you want less soup, use less ingredients. Super scientific, huh? But not as scientific as the directive to “simmer for awhile”. And if you’re going for the less, trust me, you will always end up with more. Plenty more. For many days of leftovers.
I’m sorry I don’t have any pictures of this
better-than-earthworms-worse-than-fruitcake wonderfully traditional Christmas Eve dish. Annnd I suppose it really isn’t all that bad. Just one of those things as a kid that I didn’t enjoy as much as, say, the 10 years of torturous piano lessons. At least now I look back and am incredibly thankful for my piano abilities. I can’t say the same for Cream of Christmas Eve Soup.
Merry Christmas, and thank a farmer and rancher for the bounty I hope is on your tables!