Summary

Ingredients

• 1 kg leek
• 4 potato (s)
• 2 onions)
• 30 g iner
• 4 tablespoon butter
• 200 g ham
• 0.5 ½ bulb garlic
• 2 liters chicken broth
• 2 dl cream
• 1 dl cremefine
• Salt and pepper from the mill
• Nutmeg from the mill
• little chili powder
• Coriander from the mill
• 1 bunch chives

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Instructions

1. Peel the potatoes and cut into cubes. Peel and roughly dice the onions. Clean the leek, cut in half lengthways and cut into large pieces. Peel and finely dice the ginger.
2. Cut the ham into fine cubes. Remove the cloves from the garlic, peel and cut into thin slices - Wash the chives, shake dry and cut into rolls.
3. Heat 2 tablespoons of butter in a large saucepan and sweat the onions in it. Add the leek and ginger and continue frying. Deglaze with the bouillon, bring to the boil and simmer on a low heat until the leek is cooked through.
4. In the meantime, fry the ham and garlic in another saucepan in 2 tablespoons butter over a very low heat.
5. When the leek is done, puree the soup with the hand blender or in a blender and then pour over the ham. Stir in the cream and Cremefine. Bring to the boil, reduce the heat and let simmer briefly. Season to taste with salt, pepper, nutmeg, coriander and a pinch of chilli. If necessary, add a little more bouillon.
6. Stir in the chives before serving. Arrange in preheated plates and serve with fresh baguette.
7. Tip: If the soup is served as a main meal, hot Vienna sausages are enough.