Preparing the cream
In a saucepan, fry the leek and celery with a little olive oil. Add the potatoes and apples, previously peeled and cut into pieces. Cover with broth or water and season with salt and 
pepper. Cook on a low heat for 30 minutes. Blend finely until smooth, seasoning with salt if necessary.

Preparing the flowers
In a saucepan, bring water to the boil with 1 tablespoon sugar and 1/2 beet to colour the water. Add the Red Delicious slices and cook them for about one minute, then remove them from the water. Let them cool and, once cold, shape them into flowers.

Pour the cream into a plate or bowl. Place a poached egg on top, sprinkle with ham 
strips and toasted bread cubes, then decorate with Red Delicious flowers. Garnish with a few drops of parsley oil.

Presentation advice
It can also be served in individual glasses as a starter.