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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Gammon soup from Geneva. 'Gammon' = ham. :) You can substitute parsley for the chervil, if necessary. Be very careful with the salt - you may find that you do not even need any if the gammon/ham is fairly salty. Ingredients:
400 g , salty unsmoked gammon in one piece (ham) |
2 liters stock or 2 liters water |
500 g potatoes, peeled and cut into chunks |
3 leeks, chopped |
1 large onion, chopped |
125 g long grain rice |
salt and pepper, to taste |
50 g chervil, stalks removed and chopped |
Directions:
1. Place the gammon in a large pan with with the stock or water, bring to a boil and skim.
2. Add the potatoes, leeks and onion.
3. Boil a few minutes, continuing to skim.
4. Reduce the heat, cover and continue cooking for 1 hour.
5. Remove the gammon, reserve and keep warm.
6. Add the rice to the soup, season lightly and cook for a further 30 minutes.
7. Meanwhile, cut the gammon into thin slices.
8. Serve the soup in bowls with the gammon slices and garnished with the chervil.
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