Remove fresh thyme, if used, and bay leaf.

Remove and add the shallots, leeks, garlic and thyme.

Cover, and cook for 12 minutes on low heat; remove thyme and bay leaves.

When ready, taste, adjust seasoning and remove thyme if used, adding a few extra grinds of pepper.

Just soak the herb in hot water for a few minutes, remove thyme, and sip.

Remove the bay leaf and thyme before serving.

Remove the carrots, onion, garlic, ham and thyme and reserve.

Drain, remove bay leaf, parsley and thyme, and serve hot or warm with sauce.

Remove thyme from broth and ladle into the bowls.

Remove garlic and thyme, season with salt and pepper and set aside.