Garden pea soup with Parma ham croutons
- 45ml (3 tbsp) olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1kg fresh garden peas
- 1,2L beef stock, hot
- 30ml (2 tbsp) fresh flat-leaf parsley, chopped
- 190ml fresh cream
- salt and freshly ground black pepper, to taste
- 8 slices Parma ham
- 8 thin grissini
Heat the oil and sauté the onion and garlic, 1 – 2 minutes.
Add the peas and sauté for a minute.
Pour in the stock and parsley, and bring to a boil. Reduce heat and simmer, about 10 minutes.
Use a hand blender to blend until smooth. Add the cream and season.
Serve hot with the Parma ham grissini.