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Tartiflette soup with ham crisps

Name: Tartiflette soup with ham crisps
Yield: Serves 8 as a starter, 4 for lunch
Cuisine: French recipes
Ingredients: 50g unsalted butter; 2 large onions, sliced; 4 garlic cloves, crushed; ½ nutmeg, freshly grated; 300ml dry white wine; 1kg floury potatoes, such as maris piper, chopped into small chunks; 1 litre fresh chicken stock; 200ml double cream; 200g reblochon cheese, chopped; 6 slices parma ham; 3 tbsp finely chopped cornichons

Published: 8 Feb 17
Updated: 18 Mar 24

When tartiflette, a classic French alpine dish, meets a warming bowl of soup, great things happen. Topped with crispy ham and cornichons, this is the most indulgent lunch around.

Easy
January 2017

Test kitchen approved

Serves 8 as a starter, 4 for lunch
Hands-on time 30 min

When tartiflette, a classic French alpine dish, meets a warming bowl of soup, great things happen. Topped with crispy ham and cornichons, this is the most indulgent lunch around.

Nutrition: per serving

Calories: 429kcals
Fat: 27.1g (16.6g saturated)
Protein: 10.5g
Carbohydrates: 27.3g (4g sugars)
Fibre: 3.5g
Salt: 1.2g

For 8

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Ingredients

50g unsalted butter
2 large onions, sliced
4 garlic cloves, crushed
½ nutmeg, freshly grated
300ml dry white wine
1kg floury potatoes, such as maris piper, chopped into small chunks
1 litre fresh chicken stock
200ml double cream
200g reblochon cheese, chopped
6 slices parma ham
3 tbsp finely chopped cornichons

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Method

Melt the butter in a large pan over a low-medium heat, then add the onions and garlic. Cook, stirring often, for 10-15 minutes until the onion is softened but not coloured. Add the nutmeg and cook, stirring, for another 2 minutes. Turn up the heat, then add 250ml of the white wine and bubble until almost all has evaporated. Add the potatoes and pour in the stock. Bring to a simmer, then cook for 20 minutes until tender.
Pour in the cream and add the cheese, then season well. Transfer the soup, in batches, to a jug blender and whizz until completely smooth (or use a stick blender). Return the soup to the pan, taste and season, then add the remaining wine. Set aside while you make the crisps.
Heat a frying pan over a medium heat, then fry the ham for 2-3 minutes on each side until crisp (or cook in the microwave on full power until shrivelled). Drain on kitchen paper, then break into shards.