Soupe Genevoise

• 2 liters stock or 2 liters water
• 500 g potatoes, peeled and cut into chunks
• 3 leeks, chopped
• 1 large onion, chopped
• 125 g long grain rice
• salt and pepper, to taste
• 50 g chervil, stalks removed and chopped

1. Place the gammon in a large pan with with the stock or water, bring to a boil and skim.
2. Add the potatoes, leeks and onion.
3. Boil a few minutes, continuing to skim.
4. Reduce the heat, cover and continue cooking for 1 hour.
5. Remove the gammon, reserve and keep warm.
6. Add the rice to the soup, season lightly and cook for a further 30 minutes.
7. Meanwhile, cut the gammon into thin slices.
8. Serve the soup in bowls with the gammon slices and garnished with the chervil.

liters stock, leeks, onion, long grain rice, salt, chervil

Taken from www.food.com/recipe/soupe-g-nevoise-458308 (may not work)