Baden Leek Soup

This recipe comes from Baden Baden the well-known German health spa and it is a nourishing comforting soup. The ‘honest toun’ of Musselburgh where I live is famous for its leeks, even the ancient Romans praised and exported Musselburgh leeks. It was only in this century that the species was registered and named by the great botanist and horticulturist, Mr Scarlett. It is a soup I often make with our excellent leeks.

Ingredients

  • 4 leeks
  • 55g/2oz butter
  • 2 onions, finely chopped
  • 1.75 litres/3 pints good chicken stock
  • salt and freshly ground pepper
  • 300ml/½ pint milk
  • 1 medium potato, cooked and mashed
  • 115g/4oz good ham, chopped
  • 120ml/4fl oz cream finely chopped parsley, to serve

Method

Trim and wash the leeks leaving some of the green. Slice thinly. Melt the butter in a large pan and sauté the leeks and onions until soft. Add stock and seasoning, bring to the boil and simmer for 15 minutes.Mix the milk and mashed potato together and stir into the sauce, return to the boil and allow to thicken. Remove from the heat and stir in the ham and cream, return to the heat but do not allow to boil. Serve sprinkled with parsley.

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