For the Leek Soup au Gratin, wash the leek thoroughly, remove the dark green leaves and cut the leek into rings.
Peel and chop the onion. Dice the ham.
Heat the olive oil in a pot and sauté the onion. Add the ham cubes and fry.
Add the leek, sauté briefly and extinguish with the white wine. Pour in the chicken soup.
Season with salt and pepper and simmer on low heat for about a quarter of an hour.
Mix flour with sour cream, stir into the soup and bring to the boil again.
Pour the leek soup au gratin into ovenproof soup bowls, sprinkle with grated Parmesan and gratinate in the oven at 200 °C for a quarter of an hour.
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