- 30g butter
- 1 onion, chopped
- 1 carrot, roughly chopped
- 1 celery stalk, bruised
- 2L vegetable stock
- 200g ham, sliced
- salt and freshly ground black pepper, to taste
- small handful fresh coriander, to serve
Melt the butter in a saucepan over medium heat and fry the onion, about 5 minutes. Drain any excess oil. Add the carrot, celery and stock, and cook, 15 minutes. Strain the vegetables, return the liquid to the saucepan and add the ham.
Season to taste and serve warm with a sprinkling of fresh coriander.