| Rustic potato, leek and smoked ham soup
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Ingredients
1 smoked ham hock, cooked, plus 850 ml (1.5 pints) ham stock
60 g (2 oz) butter
1 onion, finely chopped
4 large leeks, harsh green removed, quartered and sliced
2 large potatoes, cut into 1.5 cm (¾ in) chunks
120 ml (4 fl oz) cream
1 large tsp chopped parsley
Extra cream, parsley and croutons to serve
While the ham hock is still warm, remove fat and pick meat from the bone in pieces. Melt butter in a large pan then add onion, leeks and potatoes and sweat over a low heat for 10-15 minutes. Add stock and cook for a further 15 minutes or until potatoes are cooked. Stir in cream. Add rustic cut ham and chopped parsley and season with white pepper and nutmeg. Ladle into bowls and swirl on some extra cream and chopped parsley. Add croutons if liked.
(Serves 4-6)
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