Ham, Leek and Potato Soup Recipe
Ingredients
| Leeks | 2 | |
| Potatoes | 100 Gram | |
| Vegetable stock | 600 Milliliter | |
| Cornflour | 1 Tablespoon | |
| Semi- skimmed milk - 200 ml (7 fl oz) | ||
| Parsley | 2 Tablespoon, chopped | |
| Dried parsley | 2 Teaspoon | |
| Wafer-thin smoked ham - 150 g (5 1/2 oz), cut into pieces | ||
| Dijon or wholegrain mustard - 2 teaspoons | ||
| Salt | To Taste | |
| Ground black pepper | 1 | |
Directions
MAKING
1. Into a saucepan simmer the leeks and potatoes with the hot stock under cover for 10 minutes.
2. In a small bowl, blend the cornflour with the milk then stir in the parsley.
3. Add to the potatoes and leeks, stirring until the mixture thickens slightly and simmer with cover for a further 10 minutes.
4. Add the ham and the mustard to the saucepan.
SERVING
5. Season to taste, heat gently for another minute or two and serve.
1. Into a saucepan simmer the leeks and potatoes with the hot stock under cover for 10 minutes.
2. In a small bowl, blend the cornflour with the milk then stir in the parsley.
3. Add to the potatoes and leeks, stirring until the mixture thickens slightly and simmer with cover for a further 10 minutes.
4. Add the ham and the mustard to the saucepan.
SERVING
5. Season to taste, heat gently for another minute or two and serve.
Chef
