Put down that panini, this ham and cheese soup recipe is about to become you’re new favourite winter warmer…


PREPARATION TIME: 15 minutes, plus making the stock

COOKING TIME: 30 minutes


  • 2 tbsp butter
  • 1 tbsp olive oil
  • leaves from 4 heads of chicory/Belgian endive, coarsely chopped
  • 1 floury/russet potato, peeled and diced
  • 600ml/20fl oz/2½ cups Vegetable Stock (see page 12) or ready-made stock
  • 1 Parmesan cheese rind, about 7.5 x 5cm/3 x 2in (see page 9; optional)
  • 5 tbsp double/heavy cream
  • salt and ground white pepper
  • 40g/1½oz thinly sliced Parma ham/prosciutto, to serve
  • freshly grated Gruyère cheese, to serve


  1. Melt the butter with the oil in a saucepan over a medium heat. Add the chicory/endive and potato and fry, stirring, for 3–5 minutes until the chicory/endive wilts but does not brown. Add the stock, 600ml/20fl oz/2½ cups water and the cheese rind, if using.
  2. Cover and bring to the boil, then reduce the heat and simmer for 10–12 minutes until the potato is very tender. Discard the cheese rind, if used, add the cream and blend the soup until smooth. Season with salt and white pepper, and serve sprinkled with the ham and grated cheese.Extracted from: I Love Soup by Beverly LeBlanc © Beverly LeBlanc 2016 published by Nourish Books, London. Paperback, £12.99

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