Vegetable and Ham Soup with Raclette Croutons | RICARDO

Ingredients

• 2 carrots, cut into rounds
• 1 onion, chopped
• 3 tbsp butter
• 2 1/4 cups (200 g) mustard-glazed roasted ham (see recipe), diced (see note)
• 3 tbsp unbleached all-purpose flour
• 8 cups (2 litres) mustard-glazed roasted ham broth or chicken broth
• 1 can (19 oz/540 ml) white beans, rinsed and drained
• 3/4 cup (115 g) frozen green peas
• 3/4 cup (115 g) frozen corn kernels
• 2 tbsp flat-leaf parsley, finely chopped
• 6 slices Belgian-style bread, each 1 inch (2.5 cm) thick
• 7 oz (200 g) raclette cheese, sliced