Potato - ham soup
A tasty way to make starchy potatoes slippery and easier to swallow. If you make a thicker version, this recipe also works well as a potato sauce.
Ingredients
- 2 shallots, finely chopped
- 2 thick slices of good quality cooked ham, finely chopped
- 250 g cooked potatoes, cubed
- a generous knob of butter
- 500 ml chicken stock (or vegetable stock, if preferred)
- ca. 50 ml cream, to taste
- pinch of ground nutmeg
- salt, white pepper to taste
Method
- In a saucepan, melt the butter over medium heat and sweat shallots and ham pieces while stirring. After 5 minutes, add potato pieces and stock. Bring to the boil, reduce heat slightly and simmer for 5-10 minutes. Remove from heat, blend to a smooth consistency, pass through a fine-meshed sieve. To finish add cream, nutmeg and seasoning to taste.