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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Shakespeare writes a long part about leeks in his play Henry V. This vegetable has been celebrated throughout history by everyone from Roman Emperor Nero to Ernest Hemingway. I invented this soup because I wanted to put my own flavors to this historical vegetable! I hope you enjoy it! Ingredients:
1 tablespoon olive oil |
2 large garlic cloves, crushed and chopped |
1 jalapeno, seeded and chopped |
1 cup water |
4 cups chicken broth |
3 leeks, white parts sliced (about 2 cups) |
4 carrots, sliced (about 2 cups) |
2 potatoes, peeled and cubed |
1/2 teaspoon lawry's seasoned salt |
1/4 teaspoon pepper |
1/2 teaspoon crushed red pepper flakes |
3 teaspoons fresh lemon juice |
1/2 teaspoon ground ginger |
1 lb cooked ham, cubed |
8 ounces fresh mushrooms, sliced |
1 pint half-and-half cream |
Directions:
1. Heat oil in a large soup pot. Add garlic and jalapeno and saute for 1 minute.
2. Pour in water and chicken broth and bring to a boil then add leeks, carrots, and potatoes. Stir and bring back up to a boil.
3. Add Lawry's, pepper, crushed red pepper, lemon juice, and ginger.
4. Add ham, mushrooms, then half-n-half.
5. Stir and simmer on med-low heat for 30 minutes, stirring occasionally.
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