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Ham, leek and butter bean soup

Ham, leek and butter bean soup

By Sophia Li
10’ Prep time
15’ Cook time
25’ Total time
289 Calories
4 Serving

Summary

Creamy, buttery warming soup with a tangy kick of dijon mustard.
Sophia Li 0 Followers

Step by Step

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Step 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.
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Step 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.

Ingredient

  • Chives
    Chives
    1 tbsp
  • Garlic
    Garlic
    1 clove/s
  • Leeks
    Leeks
    2
  • Dijon mustard
    Dijon mustard
    1 tbsp
  • Single cream
    Single cream
    150 mls
  • White wine vinegar
    White wine vinegar
    1 tbsp
  • Chicken stock
    Chicken stock
    750 mls
  • Essential waitrose butter beans
    Essential waitrose butter beans
    400 grams
  • Cooks' ingredients pulled ham hock
    Cooks' ingredients pulled ham hock
    180 grams
  • Unsalted butter
    Unsalted butter
    20 grams

Nutrition Facts

View nutrition facts
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