Tartiflette soup with ham crisps

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. Recipe continues after advertising adslot-recipe-4
5. Reheat the soup until steaming, ladle into bowls, top with the ham crisps and cornichons, then serve.