John Myers
Leek Soup with Ham Sticks
The perfect leek soup with ham sticks recipe with a picture and simple step-by-step instructions.
- 3 Leek sticks young
- 1 size Potato
- 30 g Butter
- 600 ml Asparagus stock from asparagus cooking
- 300 ml Chicken broth
- 4 Discs Cooked ham
- 2 teaspoon Oil
- 100 ml Cream
- 100 g Processed cheese
- 100 g White milled pepper
- 100 g Freshly grated nutmeg
- 100 g Chopped fresh parsley
- First of all: I always use asparagus stock from cooking asparagus for cream soups. If there is no time for that, I just freeze it … e.g. for a soup like today.
- Clean the leeks and cut into small slices, dice the potatoes. Briefly sauté both in the melted butter and then deglaze with asparagus stock and chicken stock. Put a lid on and cook on a low heat for about 25 minutes.
- During this time, cut the ham into stains and fry in a pan in the heated oil, turning several times, until it begins to brown, then set aside.
- Puree the leek soup with the hand blender, add the cream and the processed cheese, pepper and nutmeg and stir until the cheese has dissolved. Now stir in the roasted ham cubes (except for a few for garnish), season the soup to taste and serve sprinkled with ham and parsley.
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