Slice and wash the chicory and potatoes.
Heat a bit of olive oil with butter in a casserole dish and saute the shallots with the cured ham.
Add the chicory and the potatoes and saute around 5 minutes.
Add the lemon juice, salt and pepper.
Fry until the chicory changes colour.
Add the boiling water.
Bring again to a boil and leave to cook for 20 minutes.
Mix finely until it looks like a velouté.