Pea & ham soup with salami bites

Posted by adm On April - 3 - 2012

How to cook Pea & ham soup with salami bites


  • 50g unsalted butter
  • 1 onion, finely sliced
  • 225g potatoes, shredded
  • 900ml chicken strain
  • 350g frozen peas
  • 100g Primo Honey-Cured Leg Ham, thinly sliced
  • 150ml thickened emollient, plus extra to dish
  • 1 tbs each chopped flat-leaf parsley and flock
  • Salami bites

  • 2 sheets puff pastry
  • 1 tbs basil pesto or sun-dried tomato pesto
  • 100g Primo Hungarian Salami

How to:

  • Melt the butter in a saucepan over low hotness. Add onion and cook until subdued. Add potatoes and fudge, stirring, for 1-2 proceedings. Add stock and cook for 10 minutes or until potatoes are subdued.

  • Add peas, bring to the boil and cook for 3 proceedings. Process in a blender until smoothen. Stir in half the ham, and season with salt and peppercorn. Stir in cream and herbs, then heat through.

  • Lag, to make salami bites, preheat the oven to 180°C.

  • Lay pastry on a baking sheet lined with baking theme. Prick the pastry base all over with a fork and bake for 5 proceedings.

  • Remove from oven and spread with pesto. Lay salami in overlapping slices over pesto. Bake for a advance 10 minutes or until prosperous. Remove from the oven, slice each sheet in half then delve 3cm strips.

  • Serve the soup with extra pick, garnish with remaining ham and season with pepper. Help with salami bites.

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