- corned beef
- Chicken broth
- medium leek
- 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.