Pea Soup with Crispy Ham Croutons: Real Life Recipes with Tom Kerridge and Sage
Gnarly chunks of sourdough and crispy Parma ham take regular croûtons up a notch in this easy pea and pancetta soup. You won’t believe how speedy and delicious it is to make – using a bag of frozen peas.
Find the ingredients and recipe below or on page 15 of my Real Life Recipes cook book and let us know how you get on in the comments!
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Recipe
Ingredients:
SERVES 4
50g butter
150g pancetta, diced
3 banana shallots, finely diced
2 garlic cloves, sliced 700ml chicken stock
2 tbsp mint leaves, roughly chopped
200ml single cream 800g frozen peas
Salt and freshly ground black pepper
Crispy ham croûtons
2 thick slices sourdough
2 tbsp extra virgin olive oil
1 garlic clove, finely grated
1 tbsp flat-leaf parsley, finely chopped
6 slices Parma ham
To finish
Pea shoots or watercress
Method:
1. First, prepare the croûtons. Preheat the oven to 200°C/ Fan 180°C/Gas 6. Tear the sourdough into bite-sized pieces and toss with the olive oil, garlic and parsley on a small baking tray. Sprinkle with salt and pepper and mix well with your hands until the bread is coated evenly. Spread out on the tray.
2. Place the tray on a high shelf in the oven for 8 minutes. Tear the Parma ham slices in half. Take the baking tray from the oven and lay the Parma ham over the croûtons. Return to the oven for 8–10 minutes or until the croûtons are deep golden and the Parma ham is crispy, then remove and set aside until needed.
3. While the croûtons are in the oven, make the soup. Melt the butter in a saucepan over a high heat. Once melted and foaming, add the pancetta and stir over the heat for about
5. minutes until it begins to caramelise. Add the shallots and garlic to the pan and sauté for 2–3 minutes or until softened.
4. Stir in the chicken stock, chopped mint and cream and bring the soup to a low simmer. Let it simmer gently for
3 minutes and then add the frozen peas. Stir and bring back to a simmer then remove the pan from the heat.
5. Blitz the soup until smooth, using a stick blender or jug blender, and season with salt and pepper to taste. Divide between warmed bowls and top each portion with crispy ham croûtons and pea shoots or watercress to serve.
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Recipe Video:
