Ham Leek & Potato Soup
Serves 4
Points 1.5 per serving
2 Leeks, sliced finely
100g (3 .5 oz) potatoes peeled and sliced
600ml hot veg stock
1tbsp cornflour
200ml (7oz) skimmed milk
2 tbsp fresh parsley (or 2 tsp dried)
150g (5.5 oz) wafer smoked ham cut into pieces
2 tsp dijon or wholegrain mustard
salt and pepper
Put the leeks and potatoes into a saucepan with the hot stock. Cover and simmer for 10 minutes.
In a small bowl, blend the cornflour with the milk then stir in the parsley. Add the potatoes and leeks, stirring until the mixture thickens slightly. Cover and simmer for a further 10 minutes.
Add the ham and the mustard to the saucepan. Season to taste. Heat gently for another minute or two then serve.
Serves 4
Points 1.5 per serving
2 Leeks, sliced finely
100g (3 .5 oz) potatoes peeled and sliced
600ml hot veg stock
1tbsp cornflour
200ml (7oz) skimmed milk
2 tbsp fresh parsley (or 2 tsp dried)
150g (5.5 oz) wafer smoked ham cut into pieces
2 tsp dijon or wholegrain mustard
salt and pepper
Put the leeks and potatoes into a saucepan with the hot stock. Cover and simmer for 10 minutes.
In a small bowl, blend the cornflour with the milk then stir in the parsley. Add the potatoes and leeks, stirring until the mixture thickens slightly. Cover and simmer for a further 10 minutes.
Add the ham and the mustard to the saucepan. Season to taste. Heat gently for another minute or two then serve.
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