Ingredients
Method
1.Melt 50g butter in a large saucepan over moderate heat. Cook and stir leek and garlic for 5 minutes or until leek is soft. Add potato and stock. Bring to the boil. Reduce heat; simmer, covered, for 5 minutes. Remove from heat; cool slightly. Process until smooth.
2.Place soup in a large saucepan over moderate heat. Bring to the boil. Reduce heat; stir in creams. Season with salt.
3.Meanwhile, cut each bread slice into 3 fingers. Wrap a piece of ham around each finger then secure with toothpicks. Melt remaining butter and oil in a large frying pan over low heat. Cook soldiers, in batches. for 1 minute each side or until golden brown.
4.Ladle soup into serving bowls. Sprinkle with parsley. Serve with ham soldiers.
Use equal weight of carrot or pumpkin instead of potato if you like. Try adding 1 can asparagus spears, drained. Batter burns easily when cooking ham soldiers; adding the oil helps prevent burning.
Note