Clean the chicory, remove the bitter stem end at the bottom with a pointed kitchen knife in a wedge shape and discard. Rinse the chicory, place in a saucepan and cover with the vegetable soup (or water and grained clear soup).
Bring to a boil and cook for 3-4 min. Remove chicory from clear soup with a slotted spoon. do not pour clear soup away at the beginning. Wrap each chicory in a slice of cooked ham and place the rolls together in a gratin dish.
Melt the butter in a saucepan and add the flour. Mix with a whisk and extinguish with chicory broth and milk. Season with salt and a pinch of nutmeg. Pour this light sauce over the chicory-ham rolls, sprinkle with grated cheese and bake in a heated oven at 170 degrees for about half an hour. In the meantime make the long grain rice.
When the cheese starts to brown, remove the gratin dish from the oven and bring to the table together with the long grain rice.
Tip: It is best to use your favorite ham – then your dish will taste twice as good!