Corn and potato soup with cooked ham

Name: Corn and potato soup with cooked ham
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g floury potatoes; 200 g Leeks (leek); 1 can(s) (425 ml) Vegetable corn; 1 TABLESPOON Butter or margarine; 600 ml Vegetable broth; 100 g Whipped cream; 1/2 bunch Chives; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 50 g Cooked ham

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g floury potatoes
200 g Leeks (leek)
1 can(s) (425 ml) Vegetable corn
1 TABLESPOON Butter or margarine
600 ml Vegetable broth
100 g Whipped cream
1/2 bunch Chives
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
50 g Cooked ham

Directions

1
Peel, wash and cut the potatoes into pieces. Clean, wash and cut the leek into rings. Drain the corn. Melt the fat in a pot. Steam approx. 1/2 leek for approx. 3 minutes while turning until colourless.
2
Add the corn, except for a little to garnish, and the potatoes and steam briefly. Add stock and cream, simmer at medium heat for 15-20 minutes.
3
In the meantime, wash the chives, shake them dry and, except for a few stalks for garnishing, cut them into fine rolls. Cut cooked ham into square pieces. Heat the oil in a frying pan. Fry the ham for about 3 minutes while turning it.
4
Drain on kitchen paper. Finely puree the soup, season to taste with salt, pepper and nutmeg. Add the remaining leek and boiled ham and leave to stand for 3-4 minutes. Arrange soup in cups. Garnish with chives and corn.