CREAM OF MELON SOUP WITH THIN CURED HAM SLICES, CRISP POTATO AND AVRUGA
iberian cured ham, thinly sliced
Extra virgin olive oil
Avruga or Arënkha MSC
Chop onions into large pieces and sauté over low heat for some 15 min. Add melon pulp in pieces and keep some balls aside to garnish. Pour stock and bring to the boil.
Leave to cook for 20 minutes and beat to get a smooth cream. Add cream. Check for salt and, when cooled, leave to stand in the fridge.
Cut potato into fine slices and fry into very hot oil before serving the dish.
Serve the cream and arrange some melon balls, crisp potato, a teaspoonful of Avruga, thin slices of cured ham with a few drops of olive oil on top in the centre of the dish.