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Hearty ham and pea soup with croutons

Cooking time
'
Nr of servings
4
Difficulty Level
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A cheat’s way to a wholesome and hearty soup. Give your family every reason to hurry home.
'
Cooking time
4
Nr of servings
Difficulty Level

Ingredients

  • 1 bag of Petits Pois 545g
    Birdseye Petits Pois
  • 1 tablespoon cornflour
  • 1 tablespoon water
  • 60 g whole cooked ham
  • 1 tablespoon oil
  • 125 g slice of rye bread
  • 125 g crème fraiche
  • 3 tablespoons white wine
  • 3 tablespoons parsley
  • 1 medium-sized onion
  • 1 tablespoon garlic
  • 1 tablespoon butter
  • 750 ml clear vegetable stock
  • lemon juice
  • salt & pepper

Method

  1. Keeping approximately 4 tbsp. of petit pois to one side, lightly fry the remaining petit pois with onion, garlic and butter.
  2. Pour in the vegetable soup and cream and simmer over a medium heat for about 8 minutes.
  3. Meanwhile, remove the crusts from the bread and cut into 2cm long, narrow strips. Fry in olive oil until golden brown, turning frequently, then blot with kitchen paper.
  4. Chop the ham into ½ cm squares and leave to one side.
  5. Returning to the soup, stir in the crème fraiche, wine and parsley.
  6. In a separate container, mix the starch with 1 tbsp. of water and stir into the soup, to thicken.
  7. Bring to the boil, then puree with a hand blender until smooth.
  8. Add the petit pois and chopped ham pieces that were kept to one side, a dash of lemon juice and salt, to taste.
  9. Pour the soup into preheated bowls, garnish with cream and bread croutons and serve.
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