Cheese soup with Parma ham, spring onions and almonds

Name: Cheese soup with Parma ham, spring onions and almonds
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 25 g flaked almonds; 4 discs Parma ham (about 15 g each); 1 TABLESPOON Olive oil; 1 Spring onion; 30 g Butter or margarine; 2 TABLESPOONS Flour; 5 TABLESPOONS dry white wine; 400 ml Vegetable broth (instant); 400 ml Milk; 125 g Gouda cheese; 50 g Cream processed cheese; 7-10 Tbsp Pepper; 2 TEASPOONS Honey; 7-10 Tbsp Salt; 1-2 TEASPOONS Lemon juice

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

25 g flaked almonds
4 discs Parma ham (about 15 g each)
1 TABLESPOON Olive oil
1 Spring onion
30 g Butter or margarine
2 TABLESPOONS Flour
5 TABLESPOONS dry white wine
400 ml Vegetable broth (instant)
400 ml Milk
125 g Gouda cheese
50 g Cream processed cheese
7-10 Tbsp Pepper
2 TEASPOONS Honey
7-10 Tbsp Salt
1-2 TEASPOONS Lemon juice

Directions

1
Roast the almonds in a coated pan without fat until golden brown, take them out and let them cool down. Pluck the ham into larger pieces. Heat the oil in the coated pan. Leave the ham in it for 3-4 minutes at low heat.
2
In the meantime clean and wash the spring onion and cut it diagonally into rings. Melt the fat in a pot. Add flour and sweat. Deglaze with white wine, stock and milk, bring to the boil and simmer for 1-2 minutes.
3
Remove the ham and let it drain on kitchen paper. Add spring onions to the pan and fry for 1-2 minutes. Fold in the ham. Grate cheese and melt in the soup with the processed cheese. Season to taste with pepper, honey, some salt and lemon juice.
4
Arrange the soup with the ham and spring onion mixture in preheated bowls and sprinkle with almonds. Grissini sticks taste good with it.