Prep. time: 20 minutes
Cooking time: 1 heure

"For the croutons: ideally you should use day-old bread. Brown slices in the toaster, then cut into cubes, or toast cubes of bread in the oven. When I’m in a hurry, I slice the ham into strips and sauté with a little olive oil until crispy".

1. In a saucepan, soften the white part of the leek in the olive oil. Do not brown.
2. Add the milk, cauliflower and uncooked rice.
3. Bring to a boil and reduce the heat to medium.
4. Simmer gently for about 50 minutes, until the rice is well cooked.
5. Purée using a hand mixer.
6. Season with salt and pepper and add nutmeg to taste.

Toppings

1. Preheat the oven to 200°C / 400°F.
2. Arrange the ham slices on parchment paper and place on a baking sheet.
3. Bake for 10 to 12 minutes, until the ham is dry and lightly browned.
4. Let cool for a few minutes then slice into bite-size pieces or strips.

Service

1. Place ham pieces on the soup just before serving.
2. Sprinkle generously with fresh chives. Delicious!
3. And for the grand finale, add croutons.