150 gr of jamon ibérico
2 spring onions
50 ml of white wine
1 litre of broth of meat
8 slices of bread
Peel and chop the onions and leeks and fry over low heat. Add the potato, peeled and cut into chunks and the ham. Cook all together.
Add the white wine and cook to high fire for a few minutes until evaporate all the alcohol. Incorporate the meat broth and cook all together for approximately 20 minutes.
Crush everything. Fry the bread into cubes and drain the oil.
Serve the cream with the toasted bread, some slices of ham and chives chopped on top.