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Pea & ham soup with salami bites
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 50g unsalted butter
  • 1 onion, finely chopped
  • 225g potatoes, chopped
  • 900ml chicken style liquid stock
  • 350g frozen peas
  • 100g Honey-Cured Leg Ham, thinly sliced
  • 150ml thickened cream, plus extra to serve
  • 20.00 ml fresh flat-leaf parsley, chopped
  • 20.00 ml fresh mint, chopped
  • 2 sheets puff pastry
  • 20.00 gm basil pesto or sun-dried tomato pesto
  • 100g Hungarian Salami
Instructions:
  • In a saucepan over gentle heat, melt the butter. Introduce the onion, stir till soft. Toss in the potatoes, stir for 1-2 minutes. Pour in the stock, simmer for 10 minutes, or until potatoes are tender.
  • Add peas to the pot and bring to a boil. Cook for 3 minutes, then blitz in a blender until velvety smooth. Fold in half of the ham, and season generously with salt and pepper. Gently mix in cream and herbs, then heat until warmed through.
  • Preheat the oven to 180°C for the salami bites.
  • Place the pastry on a baking sheet lined with parchment paper. Use a fork to prick the pastry base all over, then bake for 5 minutes.
  • Take out of the oven and generously spread pesto. Arrange overlapping salami slices on top. Bake for an additional 10 minutes until golden. Slice each sheet in half and then cut into 3cm strips.
  • Garnish the soup with extra cream and remaining ham, sprinkle with pepper, and serve with salami bites on the side.

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