3 1⁄2 cups Potatoes, peeled and diced
1/3 cup Celery, diced
1/3 cup Onion, finely chopped 3⁄4 cup Ham, cooked and diced 3 1⁄4 cups Water
2 Tbsp. Chicken Bouillon
1⁄2 tsp. Salt (or to taste)
1 tsp. Black Pepper (or to taste) 5 Tbsp. Butter
5 Tbsp. All-Purpose Flour
2 cups Milk
Combine the potatoes, celery, onion, ham and water in a large pot. Bring to a boil and cook over medium heat until the potatoes are tender (10-15 minutes). Stir in the bouillon, salt and pepper.
In a separate saucepan melt the butter over medium low heat. Add flour and whisk until thick (about 1 minute). Slowly add milk, stirring constantly to avoid lumps. Continue stirring over medium low heat until thickened (4-5 minutes).
Add milk mixture to the vegetable pot. Stir and heat through.
- Pour soup evenly on trays lined with silicone mats. Fill trays no more than 2/3 full. Make note of the weight of the trays with food.
- Process according to freeze-dryer instructions.
- When finished freeze-drying, note the weight of the trays. The difference in weight of the trays before and after freeze-drying is the recommended amount of water needed to reconstitute the dish.
Add recommended amount of hot water to soup. Stir and let sit a few minutes until the soup is fully reconstituted.