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Hearty leek and sprout soup

The method for this rustic winter soup is anything but typical: the sprouts are first roasted in the oven, before being mixed with the leeks (pre-cooked with onions) and simmered in chicken stock.

Served with morsels of crispy ham, the full-on flavour is sure to hit the mark.

40 K 3.2/5 (6 reviews)

1 hour 30 min. difficulté

Easy

7.65 €

12 people

10 Ingredients

Last modified on: January 17^th 2021

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For 12 people, you will need:

1 8 slices smoked ham
2 1 kg 600 g Brussels sprouts
3 10 tablespoons olive oil
4 2 onions
5 4 leeks
6 100 g butter
7 2 litres chicken stock
8 4 tablespoons cream (optional)
9 salt
10 pepper
Total weight: 5,220 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

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Times for this recipe

Preparation: 35 min.

Cooking: 55 min.

All in all: 1 hour 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 3 min.

Preheat the oven to 390°F (200°C).

Arrange 8 slices smoked ham on a sheet of cooking parchment laid on a baking sheet.

Stage 2 - 10 min.

Cook for 5 to 10 minutes until the slices are well browned and crisp when cooled.

Set aside, leaving the oven on.

Stage 3 - 15 min.

Peel 1 kg 600 g Brussels sprouts and cut in half lengthways (tip: start this while the ham is cooking).

Stage 4 - 2 min.

Put in a bowl with salt and pepper, then pour 10 tablespoons olive oil over.

Mix well.

Stage 5 - 1 min.

Take the ham off the baking sheet and spread out the sprouts on it (let's reuse as much as we can).

Stage 6 - 30 min.

Roast for 20-30 minutes until nicely browned.

Set aside.

Stage 7 - 10 min.

Prepare 2 onions and chop.

Prepare 4 leeks and chop.

Stage 8 - 2 min.

Melt 100 g butter in a large pan. When good and hot, add the chopped onion.

Salt, pepper, mix and cook for 1 or 2 minutes.

Stage 9 - 2 min.

Add the leeks and cook for 2 or 3 minutes, stirring frequently.

Stage 10 - 1 min.

Add the sprouts, mix again and add 2 litres chicken stock.

Stage 11 - 10 min.

Bring to the boil, then turn down the heat and leave to simmer for 10 minutes.

Stage 12 - 3 min.

Take off the heat, add 4 tablespoons cream and blend thoroughly.

Stage 13

Serve piping hot in bowls, garnished with morsels of crispy ham.

Remarks

The sprouts can be cooked in advance, even the day before.

The quantities of vegetables are for guidance, so do adapt these to suit your own taste.

Keeping: Several days in the fridge in a sealed jar.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	130 RDI=50 %	210 RDI=20 %	350 RDI=50 %	4,480 RDI=220 %	18,780 RDI: 220 %
Per 100 g	2 RDI=1 %	4 RDI=0 %	6 RDI=1 %	90 RDI=4 %	360 RDI: 4 %
Per person	10 RDI=4 %	20 RDI=2 %	30 RDI=4 %	370 RDI=20 %	1,570 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: milk

How much will it cost?

For 12 people : 15.25 €
Per person : 1.30 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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