Soup with Green Beans, Leek, Potatoes and Parmesan Ham
Ingredients
2 tablespoons butter
100 g Parmesan ham, dried, Serrano or thin-cut bacon
1 leek
4 potatoes
2 teaspoons thyme
1.25 liters chicken broth or stock
200 g green beans
3 tablespoons panko breadcrumbs or breadcrumbs (optional)
60 ml 30% sour cream
to serve: chives and fresh mint
Preparation
Place butter in a wide pot, add ham cut into cubes.
Cut the leek lengthwise into 4 parts, rinse thoroughly, slice and add to the pot with ham.
Sauté on medium heat for about 10 minutes, stirring frequently with a wooden spoon.
Add peeled potatoes cut into cubes, thyme and sauté briefly.
Pour in hot broth and bring to a boil. Check seasoning with salt and pepper. Cover and cook for about 15-20 minutes.
Add green beans chopped into short pieces and cook together for 10 minutes. Add breadcrumbs or panko halfway through cooking. The vegetables should be soft at the end.
Add sour cream, stir and remove soup from heat. Sprinkle with chives and chopped mint.
