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Ham, leek and butter bean soup
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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
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.
Typical values per serving:
This recipe was first published in December 2011.