Roughly chop the shallot, sauté in the butter in a large pan. Cut the broccoli into florets, peel the stems and cut into slices, add to the shallot and sauté for approx. 3 mins. Pour in the stock, bring to the boil, simmer, uncovered, for approx. 15 mins., puree and return to the pan.
Roughly chop the chervil, stir in with the crème frâiche, season the soup.
Cut the cured ham into strips, gently fry in a frying pan until crispy. Divide the soup into cups or bowls, garnish with the cured ham strips.