Pea soup with Parma ham croutons recipe | olivemagazine
Try our best creamy pea soup with petits pois, tarragon and parsley. Serve with posh croutons: bread sticks wrapped with parma ham.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 12 very thin ones bread sticks
- 6 slices parma ham each halved lengthways
- 600g frozen petits pois
- 1 large onion finely chopped
- butter
- 1 litre chicken stock
- small bunch tarragon or parsley chopped
- 142ml pot cream
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