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Recipe by olive magazine

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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.
2. 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.

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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• Stephen Gush

  31 December 2008

  Stephen Gush rated and commented on this recipe

  

  We made this for new year and as we love peas think it's great. Don't try it, if you don't like peas though.

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• elaine

  10 January 2009

  elaine rated and commented on this recipe

  

  Really nice soup, I am not a fan of peas not even my husband but we loved it. I served this in shot glassses as an appetizer at a party and people came for more.

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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

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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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