Soupe génevoise
Gammon soup from Geneva.
| Soupe génevoise | |
|---|---|
 |
| Servings: | Serves 6 |
| Calories per serving: | 438 |
| Ready in: | 2 hours |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour 45 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 24th October 2012 |
|
Best recipe reviewSwiss soup 4/5 That'd be Maggi then? 😀 |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 400 g of salty unsmoked gammon in one piece
- 2 litres stock or water
- 500 g of potatoes, peeled and cut into chunks
- 3 leeks, chopped
- 1 large onion. chopped
- 125 g of long grain rice
- Salt and pepper, to taste
- 50 g chervil, stalks removed and chopped
Method
- Place the gammon in a large pan with with the stock or water, bring to a boil and skim.
- Add the potatoes, leeks and onion.
- Boil a few minutes, continuing to skim.
- Reduce the heat, cover and continue cooking for 1 hour.
- Remove the gammon, reserve and keep warm.
- Add the rice to the soup, season lightly and cook for a further 30 minutes.
- Meanwhile, cut the gammon into thin slices.
- Serve the soup in bowls with the gammon slices and garnished with the chervil.
Variations
Unless you grow your own, you may find it difficult to find chervil. Use parsley or coriander leaves instead.
Chef's notes
Be very careful with the salt - you may find that you do not even need any if the gammon is fairly salty.
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