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XANTHIA
Creamy leek soup with ham
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Ingredients
Directions
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Additional requirements: Hand blender.
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Peel the potatoes and cut the potatoes into small cubes.
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Cut the carrot piece of the leeks and cut the leeks from this side into wafer-thin rings.
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Continue until the leek leaves become dark green and stiff.
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Keep four tablespoons of beautiful green leeks behind for garnishing.
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Melt the butter in a soup pan and scoop the rest of the leek with the potato cubes through.
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Smother the leek covered for three minutes.
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Pour in the stock and boil the leek and potato gently for ten minutes.
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Meanwhile, peel the egg and halve it.
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Rub the halves over a bowl through a not too fine sieve into nice pale yellow and white grains.
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Cut the slices of ham into wafer thin strips.
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Pour the cream into the leek and mash everything with the hand blender to form a nice smooth and lightly soup.
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Warm the soup gently for a while.
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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.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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