Ham, leek and butter bean soup

Name: Ham, leek and butter bean soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 20 g unsalted butter; 2 leeks, halved and finely sliced; 1 clove/s garlic, crushed; 400 g can essential Waitrose butter beans, drained and rinsed; 750 ml chicken stock; 1 tbsp white wine vinegar; 1 tbsp Dijon mustard; 150 ml single cream; 180 g Cooks' Ingredients Pulled Ham Hock (or leftover ham); 1 tbsp chives

Creamy, buttery warming soup with a tangy kick of Dijon mustard.

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Serves4
CourseLunch
Prepare10 mins
Cook15 mins
Total time25 mins

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20g unsalted butter
2 leeks, halved and finely sliced
1 clove/s garlic, crushed
400g can essential Waitrose butter beans, drained and rinsed
750ml chicken stock
1 tbsp white wine vinegar
1 tbsp Dijon mustard
150ml single cream
180g Cooks' Ingredients Pulled Ham Hock (or leftover ham)
1 tbsp chives

Heat the butter in a large pan until foaming. Add the leeks and garlic and sweat for 5 minutes, until the leeks have softened. Add the butter beans, chicken stock and white wine vinegar, then simmer gently for 3 - 4 minutes. Mix the mustard into the cream, then stir into the soup along with the ham. You can freeze the soup at this stage, letting it cool to room temperature first.
If cooking from frozen, defrost the soup overnight in the fridge or in a microwave, then reheat. Season and scatter with chives. Serve immediately with crusty bread, if liked.

Typical values per serving when made using specific products in recipe