Ham and Potato Stew

Rinse and cut the leeks into rings. Peel the carrot, halve lengthwise and cut into slices. Peel and dice the potatoes and celery.

Heat the oil. Add the vegetables and pour in broth. Add in the rosemary and cover. Let simmer for 20-30 minutes. Season with salt, pepper and nutmeg. Remove half of the vegetables from the broth. Remove the rosemary. Puree the soup finely and replace the vegetables. Chop the lovage and add.