Cream of Lentil Soup with Parma Ham

Soak the lentils in cold water for one night. Then remove the carrot, celery and the skin of the onion. Clean the leek, score lengthwise and rinse. Cut the prepared vegetables and bacon into small pieces. Rinse the thyme and shake it dry.

Heat the olive oil and sauté the bacon, vegetables and thyme. Add the lentils, extinguish with port wine and Madeira and cook.

3. fill the lentils with the clear soup and simmer on low heat for 40 minutes until soft.

4. remove ham, provided that necessary, from strong fat edges and divide into bite-sized pieces.

5. remove the herbs from the soup. Blend the soup with a hand blender and pass through a fine sieve. Bring to a boil again, adding the whipping cream. Season with salt, pepper and vinegar.

Later, repeatedly whisk the lentil soup with a hand blender, gradually whisking in the butter. Pour soup into deep bowls or plates and finish with the Parma ham.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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