Pea soup with Parma ham croutons
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
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- 12 very thin ones bread sticks
- 6 slices parma hameach halved lengthways
- 600g frozen petits pois
- 1 large onionfinely chopped
- butter
- 1 litre chicken stock
- small bunch tarragon or parsleychopped
- 142ml pot cream
Nutrition: per serving
- kcal271
- fat11.8g
- saturates5.2g
- carbs23.9g
- fibre6.3g
- protein18.8g
- salt1.93g
Method
step 1
Fry the onion in a knob of butter until tender, add the stock, peas and tarragon and simmer for 3 minutes. Add the cream, blend to a smooth soup and season. Heat the oven to 180c/fan 160c/gas 4.
Wrap each bread stick in a piece of ham and bake for 15 minutes or until the ham crisps. Serve with the soup.