Hearty Leek Soup with Dried Ham, Eggs and Horseradish

01Method

1. 1

   Peel and finely dice the onion. Halve the leek lengthwise, rinse thoroughly under running water to remove any sand or debris, then slice into thin pieces.

2. 2

   Heat the oil in a large pot over medium heat and sauté the onion and leek until softened, approximately 4 minutes, stirring occasionally.

3. 3

   Meanwhile, peel the potatoes and cut them into small cubes. Coarsely chop the scallions. Add both to the pot along with the caraway and lovage. Pour in the stock, cover, and simmer for 15–17 minutes over medium heat.

4. 4

   In a separate pot, bring water to a rolling boil, carefully place the eggs in the water, and cook for 8–9 minutes over medium heat. Drain, cool in cold water, peel, and cut into cubes.

5. 5

   Once the potatoes are tender, remove the soup from heat and stir in the yogurt, finely grated horseradish, and butter. Blend thoroughly until smooth.

6. 6

   Heat a skillet over high heat. Slice the ham into thin strips and cook, stirring frequently, for 1 minute until crisped.

7. 7

   Gently warm the soup and ladle into bowls. Top each serving with the egg pieces, crispy ham, and remaining fresh horseradish.