200g of left over potato peel
10 g of melted butter
500ml whole milk
500ml of chicken stock
1 bay leaf
Salt and pepper
Pama ham grilled
1 Melt the butter in a large pan and add the onions and brown. Then add the potato peel and sauté for 10 minutes.
2 Add the milk and the stock to the pan along with the seasoning and the bay leaf. Bring to the boil. Reduce the heat and place the lid on the pan and leave to simmer for a further 15 minutes, until the potato peel is soft.
3 Take the soup off the heat and puree with a stick blender. Heat the soup up 5 minutes before you wish to serve.
4 Boil some water on the hob with a splash of cider vinegar. Once boiling take off the heat and gently add the egg, keep the pan off the heat and place the lid on for a further 4 minutes or until the egg is poached. Remove from water with a slotted spoon and dry on some kitchen roll.
5 To serve add the egg and diced pancetta to the soup then place the grilled pama ham on top.
Recipe courtesy of Seasonal Spuds