Lentil Soup with Parma Ham

Cut the leek into fine rings. Remove the skin from the carrots and celery and cut them into small cubes. Remove the skin from the onion and chop.

Heat the olive oil in a large frying pan. Sauté the onion until translucent. Add the leek, carrot and celery and sauté. Add the lentils and extinguish with Madeira or port wine. Cook briefly over high heat. Later add the soup and simmer the lentils for about forty minutes with the lid closed.

In the meantime, remove the fat from the Parma ham and shape the slices into a kind of rose. Whip half of the cream until stiff.

Blend the lentil soup as finely as possible with a hand blender. Add the remaining whipped cream, let it bubble up and season the soup with balsamic vinegar, salt and freshly ground pepper.

Immediately before serving, mix in the whipped cream. Arrange the soup in deep plates or cups and place a raw ham flower on each.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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