Tartiflette soup with ham crisps

Tartiflette soup with ham crisps
  • Serves icon Serves 8 as a starter, 4 for lunch
  • Time icon Hands-on time 30 min

When tartiflette, a classic French alpine dish, meets a warming bowl of soup, great things happen. Topped with crispy ham and cornichons, this is the most indulgent lunch around.

Nutrition: per serving

Calories
429kcals
Fat
27.1g (16.6g saturated)
Protein
10.5g
Carbohydrates
27.3g (4g sugars)
Fibre
3.5g
Salt
1.2g
Calories
429kcals
Fat
27.1g (16.6g saturated)
Protein
10.5g
Carbohydrates
27.3g (4g sugars)
Fibre
3.5g
Salt
1.2g

For 8

Ingredients

  • 50g unsalted butter
  • 2 large onions, sliced
  • 4 garlic cloves, crushed
  • ½ nutmeg, freshly grated
  • 300ml dry white wine
  • 1kg floury potatoes, such as maris piper, chopped into small chunks
  • 1 litre fresh chicken stock
  • 200ml double cream
  • 200g reblochon cheese, chopped
  • 6 slices parma ham
  • 3 tbsp finely chopped cornichons

Method

  1. Melt the butter in a large pan over a low-medium heat, then add the onions and garlic. Cook, stirring often, for 10-15 minutes until the onion is softened but not coloured. Add the nutmeg and cook, stirring, for another 2 minutes. Turn up the heat, then add 250ml of the white wine and bubble until almost all has evaporated. Add the potatoes and pour in the stock. Bring to a simmer, then cook for 20 minutes until tender.
  2. Pour in the cream and add the cheese, then season well. Transfer the soup, in batches, to a jug blender and whizz until completely smooth (or use a stick blender). Return the soup to the pan, taste and season, then add the remaining wine. Set aside while you make the crisps.
  3. Heat a frying pan over a medium heat, then fry the ham for 2-3 minutes on each side until crisp (or cook in the microwave on full power until shrivelled). Drain on kitchen paper, then break into shards.
  4. Reheat the soup until steaming, ladle into bowls, top with the ham crisps and cornichons, then serve.

delicious. tips

  1. The soup will keep in the fridge for up to 48 hours, or in the freezer for up to a month. Make the crisps to serve.

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