Clean the ingredients for the soup, cut them into pieces and put them in a bowl. Pour wine over it and simmer for 30 minutes. Taste, perhaps season with a little bouillon paste.
Cut ham into 8×8 mm cubes and mix with parsley and onion slices.
Pour the gravy through a fine sieve into a bowl. Add vinegar and let gelatine melt in it. Add diced ham, etc. Add. Stir well, leave in one bowl or pour into another. Allow to set in the refrigerator. Turn out onto a platter before serving.
Tip: Always use an aromatic ham, it will give a wonderful touch to your dish!
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