Potato Soup

My family loves this potato soup. It is really easy. Let me know what you think.

1/2 C butter
1 chopped onion
1 cup diced ham
1/2 c flour
4 large potatoes
6 cups chicken broth
1 cup milk
1 cup frozen corn (sweet white corn is my favorite)

Melt butter. Saute onion and ham in butter until onion is translucent.
Stir in flour. Stir constantly for one minute. ( It will be a thick paste )
Add broth, milk, potatoes. Season with salt and pepper.
Bring to a boil and stir often. The potatoes tend to stick to the bottom of the pan if not stirred frequently. Add corn about 10 minutes before serving. If soup gets thicker than you would like add some water to thin it out.

Garnish with shredded cheese, sour cream, and croutons. I know the croutons sound a bit weird but it is really good to throw a few on top. It add a crunch texture that is awesome. Also- another way to make it is to leave the ham out of the soup. You can garnish it with bacon bits on top at the end. Really good either way. Sorry- I forgot to take a picture.

Orzo Pasta with Broccoli Pine Nut Pesto

Ingredients:

1 1/2 cups orzo pasta
5 cups broccoli florets
2 cloves peeled garlic
2/3 cups pine nuts toasted
1/3 cup grated parmesan cheese
1 lemon
1/4 cup extra virgin olive oil
1/4 cup crème fraiche
1 avocado

Directions:
Bring large pot of water to a boil. Season with salt. Add orzo and cook til tender. Drain rinse with cold water and drain again.

Meanwhile cook the broccoli. Boil 3/4 cup of water, add big pinch of salt. Stir in the broccoli. Cover and cook for a few minutes until bright green but still slightly crunchy. Drain broccoli and run inder cold water, drain again.

Make the pesto. Combine 2 cups of the cooked broccoli, garlic, 3 quarters of the pine nuts, parmesan, 1/4 teaspoon salt, and 2 tablespoons lemon juice in food processor. Drizzle in olive oil and crème fraiche and pulse until smooth.

Toss orzo and remaining cooked broccoli with 2/3 of the pesto. Thin with warm water to desired consistency. Adjust seasoning by adding more salt, lemon juice, or pesto as desired. Fold in avocado pieces. Serve topped with remaining pine nuts.