Potato, leek and ham soup
On September - 17 - 2011
Ingredients:
- 25g butter
- 2 leeks, water-washed, cut, sliced
- 600g potatoes, peeled and roughly sliced
- 7 cups (1.75L) h2o
- 500g ham pawn
- 3 flat-leaf parsley stalks
- salt and cracked black peppercorn
- chopped schnittlaugh, to answer
How to:
Melt butter in a large saucepan over medium warmth. Add leek and cook for 3 minutes or until subdued (do not browned).
Add tater, h2o, ham and parsley and bring to the moil. Reduce heat and simmer for 1 hour or until ham is subdued. Remove ham and transfer to a plate to cool somewhat. Remove soup from heat and set away.
Shred the ham rough. Remove parsley stalks from soup. Using a hand liquidizer, process the soup until polish. Counter 3/4 ham to soup and return pan to the heat for 2 minutes or until soup is warmed through. Season with salt and peppercorn. Ladle soup between serving bowls and top with remaining ham and cive. Serve instantly.