Ham & Leek Soup

A delicious, refined soup worthy to start off your four course dinner, but
approachable enough to enjoy sipping from a mug on the couch.

Servings: 10

Author:

Prep Time
30 minutes

Cook Time
3 hours

Course:

Soup

Keywords:

Potatoes Dairy Free Leeks soup Gluten Free ham pork egg free peanut free soy free

Instructions

1 Combine all the broth ingredients in a large pot, except the salt. Bring to a
boil, reduce to medium low, cover and simmer for 2.5 hours. Remove the ham
shanks and set aside, strain the liquid and discard all the other stuff. Season
with salt to taste.
2 Pull the good bits of ham off of the ham shank and shred into bite size pieces.
Set aside.
3 Combine the avocado oil, chili flakes and 3 of the smashed garlic cloves in a
pan on medium heat. Bring to a sizzle, turn off heat and strain immediately (to
keep the chili flake from burning and making your oil bitter).
4 Add the two remaining garlic cloves to the oil and allow it to cool to room
temperature. Discard the garlic and put the chili oil into a bottle for storage.
5 Heat a large cast iron dutch oven on medium heat. Add the olive oil, leeks,
carrot and potatoes and sweat. Season with salt and pepper. Do not caramelize -
if it's cooking too much, drop the temperature. You just want to get the
vegetables started.
6 Add the ham broth and bring to a simmer. Cook for 15-20 minutes until the
vegetables are soft. Turn off the heat, add the tarragon, stir and let sit for
10 minutes. Then discrd the tarragon. You just want a hint of the flavor from
it.
7 Using an immersion blender, blend the soup until velvety and smooth. If heavy
froth develops while blending, skim with a spoon and discard. Season the soup
with salt to taste.
8 In a bowl add a couple ladles of the soup. Set some pulled ham in the center
(about the amount you can hold with the tips of your thumb and three fingers),
top with a pinch of fresh chives and drizzle with the chili oil. Serve warm and
enjoy!

Ham & Leek Soup

Course:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook