Marchfield Pea Soup

Preparation

1. Keeping approximately 4 tbsp. of petit pois to one side, lightly fry the remaining petit pois with onion, garlic and butter.
2. Pour in the vegetable soup and cream and simmer over a medium heat for about 8 minutes.
3. Meanwhile, remove the crusts from the bread and cut into 2cm long, narrow strips. Fry in olive oil until golden brown, turning frequently, then blot with kitchen paper.
4. Chop the ham into ½ cm squares and leave to one side.
5. Returning to the soup, stir in the crème fraiche, wine and parsley.
6. In a separate container, mix the starch with 1 tbsp. of water and stir into the soup, to thicken.
7. Bring to the boil, then puree with a hand blender until smooth.
8. Add the petit pois and chopped ham pieces that were kept to one side, a dash of lemon juice and salt, to taste.
9. Pour the soup into preheated bowls, garnish with cream and bread croutons and serve.