Main Course
Potato and Leek Soup with Kale and Smoked Ham
The ultimate modern St. Patricks Day recipe. Cosy, comforting and perfect for these colder days
Ingredients
- 6 leeks sliced
- 6 large potatoes cubed
- Handful of thyme
- 200 g curly kale or cavolo nero
- 600 ml chicken or vegetable stock
- 350 ml milk or cream
- 30 ml oil
- 30 ml butter
- Sea salt and black pepper
- 1 kg smoked ham fillet cooked, cubed
Method
- Boil the ham until cooked. Following packet instructions based on weight is the easiest thing to do.
- Wash, peel and dice the potatoes. Wash and slice the leeks into 2-3cm rounds. use the majority of the stalk for braising and the rest of the darker green for the soup.
- Boil the kettle and make up the stock.
- Melt the butter and oil in a saucepan over medium to low heat.
- Pop in the leeks, coat in the butter and oil.Allow them to absorb the butter, soften and colour a little on one side for about 4 minutes, Very gently turn them over and cook the other side. Pop a lid on or a piece of parchment paper and allow them to cook them and sweat off, until caramelised .
- Season with a little salt and pepper and add in a few sprigs of thyme if using.
- Shred the latter green parts of the leek stalk now. In a separate saucepan, melt the butter and oil. Add in the cubes of potatoes and the leeks. Coat them in the oil and butter and allow to soften. Pop on a sheet of parchment and allow them to cook down.
- Pour in the hot stock and simmer for about 20 minutes until the vegetables are cooked. At this stage remove about 1/3 of the quantity of potato cubes and set them aside.
- Turn off the heat and stir in the milk. Liquidise until smooth and silky, taste and adjust the seasoning. Do this for much longer than you think. I usually do a repeat until I reach about 5 minutes. You can also pass it through a sieve to get it super silky.
- Fill a pot with boiling water. Shred the dark green leaves of kale or Cavolo Nero. Have a bowl of ice-cold water ready. Plunge the cabbage into the boiling water for about 2 minutes. Remove, drain and plunge into ice-cold water. This will ensure it holds it texture and colour.
- To Serve: Sit 5 pieces of braised leek in the bottom of the bowl. Dot in 3 pieces of potato. Ladle the soup in on top in warm bowls. Sit the finely chopped kale on top and garnish with the smoked ham and a drizzle of cream.
- Then serve with some fresh crusty bread on the side or my homemade treacle brown bread.
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