POTATO, HAM AND LEEK SOUP
Zuppa di Patate, Prosciutto e Porri
Ingredients
1 Leek, sliced on the bias at about 1/2”
1 Carrot, sliced thinly on the bias
1 Celery rib, sliced as above
4 Potatoes, such as Yukon Gold, Red Bliss or Eastern (White), but not Russet
1/2 lb. Cooked or smoked ham, cubed about 1/2”
3 tbsp. Unsalted butter, divided
1 tbsp. Olive oil
1 clove Garlic, minced
1/4 c. Unbleached flour
≈ 6 c. Fresh cold water
3 tbsp. Corn starch, dissolved in
2 tbsp. Cold water
1 tsp. Worcestershire sauce
3/4 c. Milk
1 dash Frank’s®
2 Bay leaves
1 tbsp. Parsley, chopped
1/2 tbsp. Basil, dried
+/- 1/8 tsp. Fresh grated nutmeg
Kosher salt
Ground black pepper
Directions
• Place the sliced leeks in a large bowl of cold water to soak for about 15-20 minutes. Leeks are notoriously gritty, and this easily and efficiently removes that dirt. The dirt will sink to the bottom and the leeks will float.
• In a Dutch oven, melt 1 tbsp. butter in the olive oil over medium flame.
• Sautee the carrot and celery until just lightly browned. Lightly season with some salt and pepper.
• Using a slotted spoon, remove the leeks from the soaking water and add to the sautéing vegetables. Season again with a bit more salt and pepper.
• While the vegetables sautée, quarter the potatoes, and cut into about 1/2” chunks.
• Add the potatoes to the pot. Cover with cold water, about 6 cups.
• Add the parsley, basil, bay leaves, nutmeg, Worcestershire and Frank’s®. Add about 1-1/2 tbsp. salt to the pot.
• Cover the pot and raise flame to bring to a boil.
• While the vegetables and potatoes boil (for 5-10 minutes), melt the remaining butter in a small sauce pan, and whisk in the flour to make a roux. Cook the roux for about 4-5 minutes, until foamy and bubbling.
• Stir the roux into the boiling pot. Simmer for about 5 minutes.
• Reduce flame to medium. Dissolve the corn starch with the water to make a slurry.
• Stir the slurry into the soup. Cook until bubbling and able to easily coat the back of a spoon well.
• Add the ham, milk and stir. Cover and cook over low flame for 20-25 minutes.
• Cook, covered until the potatoes and vegetables are fork tender.
• Adjust seasoning as necessary, and serve hot.
A wonderful way to use up leftover ham after a holiday or other festive occasion. A complete, hearty meal.
I have problems digesting lactose, so I substituted Hood’s Country Creamer®, a non-dairy product, as a stand-in for the milk. This product does extremely well as a milk substitute, FYI, in just about any application.
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