John Myers
Pea Foam Soup with Parma Ham
The perfect pea foam soup with parma ham recipe with a picture and simple step-by-step instructions.
- 750 g Frozen peas
- 1 Bd Thyme
- 300 g Cream
- 750 ml Vegetable broth
- Salt
- Pepper
- 300 g Parma ham slices
- 600 ml Milk
- White bread cubes
- Cook the peas at 100 degrees in the perforated cooking container in the steamer or in water for 2 minutes, then rinse in cold water (so that they keep their color). Wash thyme and shake dry. Cook the cream, vegetable stock, thyme and peas in a solid container or in a pot at 100 degrees for 5 minutes.
- Remove the thyme and strain the soup, season with salt and pepper (be careful, the ham is salty too).
- Cut the Parma ham (except for 2 slices) into fine cubes and bring to the boil in the milk. Pour the milk into a sieve. Divide the Parma ham into 5 pieces and fry until crispy. Alternatively, toast the white bread cubes.
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