Leek soup with crispy Parma ham, celeriac, crème fraîche and truffle oil
By: Ed Baines From: Good Food Bites
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Leek soup with crispy Parma ham, celeriac, crème fraîche and truffle oil
- Prep time:
- 10 mins
- Cook time:
- 15 mins
- Serves:
- 1
Ed Baines transforms shop-bought leek soup into a luxurious treat in this simple but sophisticated recipe
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Ingredients
- 1 serving of shop-bought leek soup
- ½ tbsp Olive oil
- 2 slices of Parma ham
- vegetable oil, for deep-frying
- 50g Celeriac
- 1 tbsp Crème fraîche
- 1 tsp Truffle oil
- a handful of Chives
Method
1. Gently heat through the leek soup in a pan, taking care not to let it come to the boil.2. Heat the olive oil in a frying pan. Add in the Parma ham and fry until crispy. Remove from the pan and drain on kitchen paper.
3. Heat the vegetable oil for deep-frying in a wok or saucepan. Add in the celeriac and fry until crispy and golden brown. Remove with a slotted spoon and drain on kitchen paper.
4. To serve, pour the soup into a warm serving bowl, swirl the crème fraîche in the centre, lay the crispy ham and celeriac on the surface, drizzle over the truffle oil and finally sprinkle over the chives.
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