Ham and Leek Soup

Allowing the leeks to saute very slowly before adding the stock and other ingredients helps this soup develop a rich sweet flavor.

Serves: 4 - 6

2-3 Tbsp Olive Oil
1 Onion (peeled and finely chopped)
4 Garlic Cloves (peeled and finely chopped)
1lb, Leeks (very thinly sliced)
2 Carrots (scraped and cut into neat 1 inch julienne strips)
3/4 lb. Cooked Ham (trimmed of any fat and cut into 1-inch cubes or into narrow strips)
1 3/4 qts. Chicken Stock, Ham stock or Vegetable stock
1 tspn. Dried or 1 tbls. Fresh Sage Leaves (finely chopped)
Salt and Freshly Ground Black Pepper

Beurre Manie Ingredients :
2 tspns. All-Purpose Flour
1/4 cup Softened Butter
2/3 cup Heavy Cream
Parsley or Sprigs of Fresh Thyme (chopped fresh for garnish)

1. Heat the oil in a large saucepan. Add onion and gently fry until soft and translucent.

2. Add the garlic and fry gently for 2 minutes.

3. Add the leeks and carrots and sweat over a very low for 8-10 minutes without browning. Add the ham ,stock, sage and a little salt and pepper. Bring to the boil, the heat, cover the pan, and simmer gently for 20-25 minutes.

4. Add the beurre manie in small pieces, stirring them into the soup, and simmer gently until slightly thickend. Stir in the cream and adjust the seasoning, if necessary.

5. Serve the soup garnished with chopped fresh parsley or sprigs of thyme.

Other Related Links:
Soup Recipes















Events |  Food & Beverage International |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Forager |  Who's News |  Directories |  Newsletter |  About Us |  Media Kit

©2007 Food&Beverage International
All rights reserved. | Contact Us |