Leek soup with crispy Parma ham, celeriac, crème fraîche and truffle oil

Ed Baines transforms shop-bought leek soup into a luxurious treat in this simple but sophisticated recipe
By Ed Baines
Leek soup with crispy Parma ham, celeriac, crème fraîche and truffle oil
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

main

  • 1 serving of shop-bought leek soup
  • � tbsp olive oil
  • 2 slices of Parma ham
  • vegetable oil, for deep-frying
  • 50 g 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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