Pea Soup with Crispy Ham Croutons: Real Life Recipes with Tom Kerridge and Sage

By Tom Kerridge · 45 min

Ingredients

Instructions

1. Preheat the oven to 200°C (fan 180°C, gas 6). Tear the sourdough into bite-sized pieces and toss with the olive oil, grated garlic and parsley on a small baking tray. Season with salt and pepper, mixing with your hands until evenly coated, then spread out in a single layer.
2. Put the tray on a high shelf for 8 minutes. Tear the Parma ham slices in half and lay them over the croutons. Return to the oven for 8 to 10 minutes, until the croutons are deep golden and the ham is crispy. Remove and set aside.
3. Meanwhile, melt the butter in a saucepan over high heat. When it is melted and foaming, add the pancetta and stir for about 5 minutes, until it starts to caramelise. Add the shallots and garlic and fry for 2 to 3 minutes, until softened.
4. Stir in the chicken stock, chopped mint and cream and bring to a low simmer. Simmer gently for 3 minutes, then add the frozen peas. Stir, bring back to a simmer, then remove from the heat.
5. Blend until smooth with a stick or jug blender, and season with salt and pepper to taste. Divide between warmed bowls and top with the crispy ham croutons and pea shoots or watercress.

Summarized from Tom Kerridge's video. Watch it for the details.

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