Potato Soup With Fried Parma Ham - cooking recipe

Ingredients

1 None onion, peeled and finely diced
1 kg potatoes, peeled and cut into pieces
1 tbsp butter
1 litre vegetable stock
1 tbsp light balsamic vinegar
1/2 head curly endive
6 stems flat-leaf parsley, chopped
8 slices Parma ham
100 g double cream
4 None wooden skewers

Preparation

Melt butter and saute potatoes and onion. Add stock and vinegar, bring to a boil, cover and simmer for 20 mins.
Skewer 2 slices of ham onto 4 skewers and place in a cold frying pan. Cook over medium heat, turning as necessary, then remove from heat.
Puree soup, add curly endive and puree again. Add cream, season to taste and serve sprinkled with chopped parsley and ham skewers on the side.