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£8.60/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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 when made using specific products in recipe
Energy | 1,204kJ/ 289kcals |
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Fat | 16g |
Saturated Fat | 8.1g |
Carbohydrates | 11g |
Sugars | 5.1g |
Fibre | 7.8g |
Protein | 21g |
Salt | 1.8g |
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