• 30 mL (2 tbsp.) butter or oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 stick of celery, finely chopped
• 250 mL (1 cup) potato, unpeeled and diced
• 450 g (1 lb) Lafleur Smoked Black Forest Ham, cut into cubes
• 875 mL (3 1/2 cups) chicken stock
• 60 mL (1/4 cup) white wine
• 250 mL (1 cup) diced tomatoes
• Salt and fresh ground pepper, to taste
• 30 mL (2 tbsp.) pesto, store-bought or homemade
• 80 mL (1/3 cup) 15% or 35% cream Basil, to taste

1. Melt butter in a pot. Sauté vegetables and ham over medium heat for 2 to 3 minutes.
2. Add chicken stock, wine and tomatoes.
3. Bring to a boil, reduce heat and simmer for 3 to 4 minutes.
4. Add pesto and season with salt and pepper while soup is simmering.
5. Add cream and adjust seasoning.

Sprinkle with basil and serve immediately.