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Junnieann
Leek soup with roasted bone ham
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Ingredients
Directions
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Boil the potatoes and leeks in the chicken broth for about 15 minutes.
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Meanwhile, roast the ham strips in a dry, hot frying pan.
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Purée the soup and spread over hot soup cups or plates. Spoon a spoon of crème fraîche, sprinkle with curry powder and finish with the ham strips.
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Nutrition
200Calories
Sodium0% DV0g
Fat20% DV13g
Protein14% DV7g
Carbs4% DV12g
Fiber0% DV0g
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