John Myers
Watercress Soup with Parma Ham Lattice and Croutons
The perfect watercress soup with parma ham lattice and croutons recipe with a picture and simple step-by-step instructions.
- 10 disc Parma ham
- 5 disc Toast
- 1 tbsp Clarified butter
- 1 pinch Salt
- 1 pinch Pepper
- 350 g Watercress
- 100 g Baby spinach
- 1 Pc. Onion
- 2 tbsp Clarified butter
- 1,2 l Vegetable stock
- 250 g Whipped cream
- 1 tsp Horseradish
- Cut the Parma ham slices into long strips and weave them into a mesh / lattice shape on a baking sheet. Put the shaped ham slices in the preheated oven for 5 minutes (min. 220 °). Once the desired tan has been achieved, the ham slices can be removed to cool down.
- For the croutons, cut off the edge of the toast slices and cut the remaining inner part into small cubes. Then melt the butter melt in a small pan and roast the cubes in it. Season the roasted croutons with salt and pepper.
- Heat the butter melt in a saucepan and sauté chopped onion cubes in it. Add the washed baby spinach and watercress (remove the lower stalks beforehand). Sauté everything together briefly. Then add the vegetable stock and the cream and bring to the boil. Simmer for 4-5 minutes and add the horseradish. Puree everything at the end. Season to taste with salt, pepper and sugar. Let it froth up again before serving. Use the ham grid and croutons as decorations.
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