Creamy new potato soup

1. Heat the olive oil and butter in a big pot over a moderate flame. Add the chopped onions, bay leaves and salt, and fry gently for 6 to 7 minutes, or until the onions are soft and translucent, but not browned.
2. In the meantime, finely slice the new potatoes, skins and all. Add them to the pot, turn up the heat a little, and cook for three minutes, turning frequently. Now pour in just enough chicken stock to cover the potatoes. Simmer, uncovered, for 30 minutes - topping up with a little more stock, if necessary - or until the potatoes are completely tender.
3. Add the milk and nutmeg, and simmer for 5 more minutes. Transfer the mixture to the jug of a liquidiser (or use a stick blender) and blitz until smooth. If the soup is too thick for the blades to turn freely - this will depend on the potatoes you used - add more hot stock, milk or water to thin it down. Do not over-process, or the texture will be ruined.
4. Return the soup to the pot, stir in the cream, season with white pepper and salt, to taste, and gently reheat.
5. Heat the oil in a frying pan, over a high flame. When the oil is very hot, carefully drape the Parma ham slices over the base of the frying pan. Let them sizzle for 45 seconds,  then turn them over. When the ham begins to shrivel and crisp, remove it from the pan and drain on kitchen paper for a few minutes.
6. Swirl the olive oil over the top of the soup, top with the frizzled ham, and serve piping hot.

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