Summary

Ingredients

• 200 g peas (suar peas), frozen
• 0.5 liter ½ poultry stock
• 300 ml cream
• 100 g Parma ham
• 100 g suar snap peas, fresh
• 30 g butter
• Salt and pepper, white

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Instructions

1. Heat the chicken stock, add the frozen sugar peas and cook for about eight minutes. Clean the snow peas (pull strings if available) and cut into lozenges. Briefly blanch the diamonds and immediately pour them into ice water.
2. Cut the Parma ham into fine strips. Whip 100 ml of the cream really stiff. Put the soup in the mixer and puree it finely, mix in the liquid cream and cold butter. Season to taste with salt and pepper.
3. Warm the lozenges from the sugar snap peas a little in the microwave. Pour the soup into deep plates, place a dollop of whipped cream in the middle, and sprinkle the strips of ham and peas on top. Serve the soup immediately, otherwise it will lose its aroma.