Pea soup with Parma ham croutons
A clever idea with breadsticks - ideal for serving with this soup
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 20 minutes
- 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.
Parma ham
Parma ham is also known as Prosciutto di Parma. Authentic ham must be produced near Parma and inspected by the Parma ham consortium before it is allowed to carry the name.
Per serving
271 kcalories, protein 18.8g, carbohydrate 23.9g, fat 11.8 g, saturated fat 5.2g, fibre 6.3g, salt 1.93 g
Recipe from olive magazine, December 2008.
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http://www.bbcgoodfood.com/recipes/8553/
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 20 minutes
Ingredients
- 1 large onion , finely chopped
- butter
- 1l chicken stock
- 600g frozen petits pois
- small bunch tarragon or parsley, chopped
- 142ml pot cream
- 12 very thin breadsticks
- 6 slices Parma ham , each halved lengthways
Per serving
271 kcalories, protein 18.8g, carbohydrate 23.9g, fat 11.8 g, saturated fat 5.2g, fibre 6.3g, salt 1.93 g
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2008-12-31 19:45:52.758295
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