Directions

1Heat a large pan and sauté the bacon over a medium to high heat for a couple minutes until the fat renders out.

2Stir in the onion, potatoes, leek and cabbage, then cover with a lid and sweat over a medium heat for 10 minutes until softened, stirring occasionally.

3Pour the vegetable stock into the cabbage mixture and bring to the boil, then season to taste. Turn the heat to medium-low and simmer for 10-15 minutes until all the vegetables are cooked.

4Ladle a spoon of broth into a mixing bowl and add the cream and butter, slowly stirring constantly. This will help to temper the cream and butter before adding it to the soup so it doesn't break. Stir in the cream mixture and simmer for a few minutes until the soup has a creamy texture. Don't re-boil the soup after adding the butter into it, or it will curdle.

5Ladle the soup in batches into a blender and blend on high until the soup is fully blended. Transfer the batches to a bowl for serving.

6For the garnish: Cut the Parma ham into short thin strips and arrange on a baking sheet lined with parchment paper. Bake in the oven for 5-10 minutes until crispy and then leave to cool. Dice some green onions or chives to sprinkle on top. To serve, ladle into a bowl and top with garnish.