Advertisement

Try this pea soup with Parma ham croutons, then check out our pea and mint soup, pea and ham soup and more summer soup recipes.

Ingredients

  • 12 very thin ones bread sticks
  • 6 slices parma ham, each halved lengthways
  • 600g frozen petits pois
  • 1 large onion, finely chopped
  • butter
  • 1 litre chicken stock
  • small bunch tarragon or parsley, chopped
  • 142ml pot cream

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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement