zoom Ham, leek and butter bean soup

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Ham, leek and butter bean soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Ham, leek and butter bean soup

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4

    Ingredients

    20g unsalted butter
    2 leeks, halved and finely sliced
    1 garlic clove, crushed
    400g can essential Waitrose butter beans, drained and rinsed
    750ml chicken stock
    1 tbsp white wine vinegar
    1 tbsp dijon mustard
    150ml single cream
    180g Cooks’ Ingredients pulled ham hock (or leftover ham)
    1 tbsp chopped chives

    Method

    1. Heat the butter in a large pan until foaming. Add the leeks and garlic and sweat for 5 minutes, until the leeks have softened. Add the butter beans, chicken stock and white wine vinegar, then simmer gently for 3 - 4 minutes. Mix the mustard into the cream, then stir into the soup along with the ham. You can freeze the soup at this stage, letting it cool to room temperature first.

    2. If cooking from frozen, defrost the soup overnight in the fridge or in a microwave, then reheat. Season and scatter with chives. Serve immediately with crusty bread, if liked.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars