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Categories:Viewed: 76 - Published at: 5 years ago
Ingredients
- 4 cups milk
- 1 ham bone or ham knuckle with ham
- 3 cups diced potatoes (use a combination of Idaho, Maine, and new-red potatoes)
- 1/4 pound butter or 1/2 cup bacon fat
- 4 leeks-washed, spit, and the white part cut into 2-inch julienne
- 1 cup chopped celery and celery leaves
- 2 tablespoons mustard seed, crushed
- Salt and freshly milled black pepper
- 2 tablespoons all-purpose flour mixed with 2 tablespoons softened unsalted butter
Method
- In a stockpot, simmer the milk with the ham bone and potatoes for 30 minutes, or until the potatoes are almost tender.
- Meanwhile, melt the butter in a large saute pan or skillet over moderate heat.
- Add the leeks and cook until wilted.
- Add the leeks to milk mixture.
- Add the celery and mustard seed to the soup and cook for 15 minutes.
- Season to taste with salt and pepper.
- Whisk in the flour and butter.
- Remove the ham bone and flake off the ham.
- Fold it into the soup and stir.
- Continue to simmer for 10 minutes, or until the flour is completely dissolved.
