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Preparation
Soup
In a saucepan, soften the white part of the leek in the olive oil. Do not brown.
Add the milk, cauliflower and uncooked rice.
Bring to a boil and reduce the heat to medium.
Simmer gently for about 50 minutes, until the rice is well cooked.
Purée using a hand mixer.
Season with salt and pepper and add nutmeg to taste.
Topping
Preheat the oven to 400°F (200°).
Arrange the ham slices on parchment paper and place on a baking sheet.
Bake for 10 to 12 minutes, until the ham is dry and lightly browned.
Let cool for a few minutes then slice into bite-size pieces or strips.
Place ham pieces on the soup just before serving.
Sprinkle generously with fresh chives and add croutons.