40g leek (whites only)
70g celery stalks
200g shredded onion
200g bacon or ham bone
1.5 litres stock (chicken or vegetable)
Bouquet garni ( peppercorns, thyme, bay leaf, leek, parsley)
salt and pepper, nutmeg to taste
Finely chop all the vegetables and pumpkin. Season and sweat vegetables in butter without colouring. Add the pumpkin and sweat off too until slightly tender.
Add the bacon or ham bone with the stock and bring to the boil. Reduce to a simmer and skim the top for impurities. Add the seasoning.
Add the bouquet garni (tied together or wrapped in muslin cloth) and cook gently until the vegetables are vwer tender. Remove the ham bone and cool slightly. Take off any ham meat for garnish.
Place the soup in a blender and puree.
Soup can be garnished with cream, fresh herbs, croutons or proscuitto.