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“Gammon soup from Geneva. 'Gammon' = ham. :) You can substitute parsley for the chervil, if necessary. Be very careful with the salt - you may find that you do not even need any if the gammon/ham is fairly salty.”
READY IN:
1hr 50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 400 g , salty unsmoked gammon in one piece (ham)
  • 2 liters stock or 2 liters water
  • 500 g potatoes, peeled and cut into chunks
  • 3 leeks, chopped
  • 1 large onion, chopped
  • 125 g long grain rice
  • salt and pepper, to taste
  • 50 g chervil, stalks removed and chopped

Directions

  1. Place the gammon in a large pan with with the stock or water, bring to a boil and skim.
  2. Add the potatoes, leeks and onion.
  3. Boil a few minutes, continuing to skim.
  4. Reduce the heat, cover and continue cooking for 1 hour.
  5. Remove the gammon, reserve and keep warm.
  6. Add the rice to the soup, season lightly and cook for a further 30 minutes.
  7. Meanwhile, cut the gammon into thin slices.
  8. Serve the soup in bowls with the gammon slices and garnished with the chervil.

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