Olive Magazine

Pea soup with Parma ham croutons

Published: December 19, 2014 at 2:29 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 6

Try our best creamy pea soup with petits pois, tarragon and parsley. Serve with posh croutons: bread sticks wrapped with parma ham.

Nutrition:
NutrientUnit
kcal271
fat11.8g
saturates5.2g
carbs23.9g
fibre6.3g
protein18.8g
salt1.93g
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Try this pea soup with Parma ham croutons, then check out our pea and mint 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.

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