Cream of white beans with ham and toasted almond

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Ingredients

  • Carrots: 2
  • Courgete great without skin: 1
  • Garlic: 1
  • Garlic-French: 1
  • White bean stew: 500 g
  • White wine: 100 ml
  • Milk: 500 ml
  • Cream: 500 ml
  • Salt, pepper and olive oil: taste.
  • Ham: 2 Slices
  • Roasted almonds: 30 g

Directions

Wash all vegetables and cut them in pieces.

In a pan heat 50 ml of olive oil, add the cut vegetables, season with salt and pepper and cook a little, add the wine and allow to dwell for a few minutes. Add the warm milk and cream, cover, and cook for 20 minutes.

However, bake the slices of ham and toast for about 10 minutes, then remove and set aside.

When the vegetables are cooked, grind for a few minutes until you get a cream.

Cut the toast almonds in toothpicks, break each slice of ham in the middle, and garnish each bowl of soup with a slice of ham, a drizzle of olive oil and some almonds.

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