for 2 people

Soup

2 tbsp	butter
1	shallot, finely chopped
1	garlic clove, finely chopped
1 dl	white wine
½ dl	dry white vermouth (e.g. Noilly Prat)
2 dl	vegetable bouillon
2 dl	full cream
1 tsp	Maizena cornflour
80 g	grated Parmesan
1	organic lemon, use a little grated zest
	salt and pepper to taste

To serve

2 sprig	chervil, leaves torn off
2	Fine Food Grissini al gusto di tartufo
4 slice	cured ham in slices

How it's done

Soup

Heat the butter in a pan. Add the shallot and garlic, sauté for approx. 2 mins. Pour in the wine and vermouth, reduce by half. Mix the stock, cream and cornflour well, add, cover and simmer for approx. 10 mins., stirring occasionally. Add the Parmesan, stir, and heat gently. Add the lemon zest, season.

To serve

Froth up the soup just before serving, pour into 2 bowls, scatter the chervil on top. Wrap each breadstick in 2 slices of cured ham, serve alongside.

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