Cappuccino of Waldviertel potatoes with crispy ham batons

Cappuccino of Waldviertler potatoes with crispy ham batons

Ingredients for 8 portions

800 g floury Waldviertel potatoes
1 small onion
250 g South Tyrol ham
Olive oil
400 ml vegetable stock
1 pack (0.5 l) of sheep’s milk
200 ml heavy cream
1 pinch of nutmeg

1 tbsp parsley, chopped
200 ml heavy cream
Olive oil

½ pack of puff pastry
8 thin slices of South Tyrol ham




Peel and finely chop onion. Peel potatoes and cut into cubes.


Cut 250 g of ham into small cubes of equal size, brown in a separate pan and set aside.
Sauté onion in olive oil until translucent. Add potato cubes and toss. Douse with vegetable stock and add sheep’s milk and heavy cream. Season to taste with salt and pepper and simmer over a low heat with the lid on for about 20 minutes until the potatoes are soft.

After about 20 minutes purée until very smooth with a hand blender, add about half of the ham cubes and season with grated nutmeg. Add more salt and pepper if required. 

For the crispy ham batons, roll out the puff pastry and cut into 8 large strips. Turn these to form spirals and bake at 200°C for about 15 minutes until golden. Then wrap a thin slice of ham around each baton.

Whip heavy cream until stiff. Pour the hot soup into bowls or cups, top with a dollop of whipped cream and scatter the remaining ham cubes and chopped parsley on top. Drizzle with a little olive oil and serve with the crispy ham batons. 


Preparation time:  45 min.
Level of difficulty: easy


Enjoy! :) 



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