Pea soup with Parma ham croutons

Ingredients

• 12 very thin ones bread sticks
• 6 slices parma ham each halved lengthways
• 600 g frozen petits pois
• 1 large onion finely chopped
• butter
• 1 litre chicken stock
• small bunch tarragon or parsley chopped
• 142 ml pot cream

Instructions

1. 1

   Fry the onion in a knob of butter until tender, add the stock, peas and tarragon and simmer for 3 minutes.

2. 2

   Add the cream, blend to a smooth soup and season.

3. 3

   Heat the oven to 180c/fan 160c/gas 4.

4. 4

   Wrap each bread stick in a piece of ham and bake for 15 minutes or until the ham crisps. Serve with the soup.