Recipe

Potato soup with ham soldiers

May 27, 2013 2:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Potato soup with ham soldiers
  • 80 gram butter
  • 3 leeks, pale section only, thinly sliced
  • 2 cloves garlic, crushed
  • 2 410g can small potatoes, rinsed
  • 3 cup chicken stock
  • 1/2 cup sour cream
  • 1/2 cup cream
  • 3 slices white toast bread, crusts removed
  • 9 thin slices ham
  • 1 tablespoon vegetable oil
  • 2 tablespoon chopped flat-leaf parsley

Method

Potato soup with ham soldiers
  • 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.

Notes

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.

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