MELON SOUP WITH HAM SHAVINGS, CRISPY POTATO AND HERRING PEARLS SPHERIKA

INGREDIENTS:

• 2 small onions
• 1 melon
• 100g of finely sliced ​​Iberian ham
• 250cc of liquid cream
• 3/4 liter of chicken broth
• 3 tablespoons of extra virgin olive oil
• a small potato
• Spherika herring pearls

PREPARATION:

1. Chop the onions coarsely and saute over low heat for 15 minutes. Add the melon pulp in pieces and reserve some balls to decorate the plate, and add the broth.
2. Let cook for 20 minutes and pass through the blender until you get a very fine cream. Add the liquid cream. Season with salt and, once cold, let it rest in the fridge.
3. Cut the potato into thin slices and fry it in very hot oil before serving the dish.
4. Serve the cream and place some melon balls in the center of the plate, the crispy potato with a teaspoon of Spherika herring pearls, the acorn-fed ham shavings and a few drops of extra virgin olive oil on top.

SERVINGS: 4