Potato cream soup with fried Parma ham
DIFFICULTY
easy
easy
RATING
COOK TIME
35 mins
35 mins
TOTAL TIME
35 mins
35 mins
Ingredients
Servings:
4
- 1 Onion
- 1 kg Potatoes
- 1 TABLESPOON Butter
- 1 l Vegetable stock or broth
- 1 TABLESPOON light balsamic vinegar
- 1/2 Head frisée salad
- 6 Stem(s) flat leaf parsley
- 8 discs Parma ham
- 100 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 4 wooden skewers
Directions
- 1
Peel and finely chop the onion. Peel, wash and cut the potatoes into small pieces. Melt butter in a pot. Sauté potatoes and onion. Add stock and vinegar. Bring to the boil, cover and cook for about 20 minutes.
- 2
In the meantime clean and wash the salad. Wash parsley, shake dry and chop up to 4 leaves. Put 2 slices of ham on each skewer. Put the skewers in a cold pan, heat the pan and fry the skewers for approx. 4 minutes at medium heat, turning.
- 3
Remove skewers from the pan.
- 4
Puree the soup with a blender. Finally add the salad and puree again. Stir in the whipped cream and season to taste with salt, pepper and sugar. Serve the soup, sprinkle with chopped parsley and garnish with parsley leaves.
- 5
Put on Parma ham skewers.
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