Soupe Genevoise

1. 1

   Place the gammon in a large pan with with the stock or water, bring to a boil and skim.

2. 2

   Add the potatoes, leeks and onion.

3. 3

   Boil a few minutes, continuing to skim.

4. 4

   Reduce the heat, cover and continue cooking for 1 hour.

5. 5

   Remove the gammon, reserve and keep warm.

6. 6

   Add the rice to the soup, season lightly and cook for a further 30 minutes.

7. 7

   Meanwhile, cut the gammon into thin slices.

8. 8

   Serve the soup in bowls with the gammon slices and garnished with the chervil.

* Per serving · 4 servings · Values may vary.

No additional tips available.