Total time 40 min
- Chicken broth
- Medium leek
- Corned beef
Thoroughly clean and peel the leeks and potatoes under plenty of water so that the dish won’t be spoiled by grit.
Slice the leeks.
Sauté the leeks in butter or ghee until they are soft.
Add the potatoes, broth, salt, pepper and nutmeg.
Leave it to simmer for 30 minutes.
Blend the whole mixture and allow to cool.
Garnish with shavings of cured meat to serve.