Pea soup with Parma ham croutons

  • serves 6
  • Easy

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



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


  • 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.

Nutritional Information

  • Kcals 271
  • Carbs 23.9g
  • Protein 18.8g
  • Fat 11.8g
  • Salt 1.93g
  • Saturates 5.2g
  • Fibre 6.3g