Melt the butter in a saucepan and saute the ham, carrots, turnips and leeks over low heat.
Pour in the chicken broth and simmer for 15 minutes. Add the potatoes and water chestnuts. Continue cooking for 10 minutes and season with salt and pepper.
Add the spinach and green onion just before serving.
|Servings:||4 to 6|
|Time:||15 Minutes Preparation Time|
30 Minutes Cooking Time
Source: Classic cuisine
By Raymonde G. from North Bay, Ontario
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