Creamy leek soup with ham

Name: creamy leek soup with ham
Total time: 30 min
Yield: 4
Ingredients: 2 leeks; 25 gram butter; 250 gram floury potatoes; 750 ml chicken bouillon; 1 egg; 2 slice ham; 125 ml whipped cream

Ingredients

Directions

Additional requirements: Hand blender.
Peel the potatoes and cut the potatoes into small cubes.
Cut the carrot piece of the leeks and cut the leeks from this side into wafer-thin rings.
Continue until the leek leaves become dark green and stiff.
Keep four tablespoons of beautiful green leeks behind for garnishing.
Melt the butter in a soup pan and scoop the rest of the leek with the potato cubes through.
Smother the leek covered for three minutes.
Pour in the stock and boil the leek and potato gently for ten minutes.
Meanwhile, peel the egg and halve it.
Rub the halves over a bowl through a not too fine sieve into nice pale yellow and white grains.
Cut the slices of ham into wafer thin strips.
Pour the cream into the leek and mash everything with the hand blender to form a nice smooth and lightly soup.
Warm the soup gently for a while.
Spoon the leek soup into warm deep plates and divide in the middle a small pile of egg grains, strips of ham and leek rings.