1/2 onion, finely chopped 4 slices of Parma ham, chopped 200ml vegetable stock 1 large handful of spinach leaves, stems removed 2 large handfuls of watercress a pinch of freshly grated nutmeg 1 tbsp crème fraîche
freshly ground black pepper & salt
2 tbsp olive oil
Chop the onion and fry in a pan with 1 tbsp oil until softened. Add the stock, spinach, watercress and nutmeg and season to taste with pepper. Bring to the boil over a medium heat, then turn down the heat to low, cover with a lid and leave to simmer for about 30 minutes until rich and creamy.
Remove the soup from the heat and stir in the crème fraîche. Top with ham or parma ham and serve whilst hot