Creamy Ham and Pea

• Serves 4

Ingredients Edit

• 30 g (1 oz) butter
• 1 shallot chopped
• 1 tbsp flour
• 570 ml (1pt) medium dry white wine
• 280 ml (½) double cream
• 110 g (4 oz) thickly sliced ham diced
• 230 g (8 oz) peas
• 1 little lettuce shredded
• salt and pepper

Croutons Edit

• 3 – 4 tbsp olive oil
• 3 thick slices white bread, crusts removed and cut into 2½ cm (1 in) cubes.

Directions Edit

1. Melt the butter until it starts to foam.
2. Add the shallot and cook until soft but not coloured.
3. Remove the pan from the heat and stir in the flour.
4. Don't return the pan to the heat.
5. Add the wine very gradually, waiting until it has all been absorbed before adding more add the cream the same way.
6. Return the pan to the heat and bring to the boil, stirring all a the time.
7. Add the ham and peas, cover with a lid and simmer for 10 minutes.
8. Add the lettuce and remove the pan from the heat.

Croutons Edit

1. Heat the oil in a pan and fry the cubes of bread until they're crisp and golden.
2. Drain on kitchen paper.
3. Season the soup, spoon into bowl and sprinkle with croutons.