Cream of Leek Soup with Fried Ham

Instructions

1. 1

   In a large pot over medium heat, soften the leeks in ¼ cup (55 g) of the butter for 5 minutes, without letting them brown. Add the potatoes, milk and broth. Bring to a boil. Simmer for 25 minutes or until the potatoes are very tender.

2. 2

   In a blender, purée the soup until smooth. Season with salt and pepper.

3. 3

   Meanwhile, in a skillet over medium heat, lightly brown the ham in the remaining butter while stirring often with a wooden spoon. Add the pita and cook for another 3 minutes or until the mixture is crispy. Set aside.

4. 4

   Pour the soup into bowls. Top with the ham mixture and garnish with chervil.