Ham Soup

Preparation:

Preparation: Toast the slices of homemade bread in the oven, then place them on the bottom of four earthenware tureens. Remove the fattest parts of the raw ham, chop it finely using the crescent, then pass it through a sieve, so as to make it as fine as possible, and collect the proceeds in a bowl. Separate the yolks from the whites; place the first courses in a deep plate and beat them lightly with a whisk. Put the egg whites in a bowl, add a pinch of salt and whisk until stiff. Add the cream, milk, beaten egg yolks, whipped egg whites, grated Parmesan, the necessary salt and freshly ground pepper to the ham and mix carefully until you obtain a homogeneous mixture. Transfer it to a saucepan, place the latter in a larger container containing slightly boiling water and cook in a bain-marie for about a quarter of an hour, stirring constantly with a wooden spoon. When the soup has reached a certain consistency, remove it from the heat and distribute it among the four individual bowls. Serve immediately.