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Gammon soup from Geneva.
- 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
- 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.
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