Parma ham, potato and rosemary soup

Method

1. Melt butter over medium heat and then reduce before adding the onion, potato and rosemary. Season well with salt and pepper.
2. Cover with a lid or tin foil, then let the vegetables steam for 12 minutes until the potato is soft. Shake the pan every few minutes to ensure that nothing sticks to the bottom.
3. Add the stock and milk, ensuring that the potatoes are covered in liquid. Simmer for 20 minutes until the potatoes crumble apart.
4. Purée the soup until smooth. If the consistency is too thick, add more stock.
5. Divide into bowls, garnishing with the Parma ham, chopped rosemary and a drizzle of fresh cream, if liked.