Cream of pea soup with snow peas and Parma ham

Ingredients for 4 servings:

• ½ liter chicken broth
• 200 g sugar peas, frozen
• 100 g sugar snap peas, fresh
• 100 g Parma ham
• 300 ml cream
• 30 g butter
• Salt and pepper, white

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Heat the chicken stock, add the frozen snow peas, and simmer for about eight minutes. Trim the fresh snow peas (pulling out any strings) and cut into diamond shapes. Blanch the diamond shapes briefly and immediately place in ice water. Cut the Parma ham into fine strips. Whip 100 ml of the cream until stiff peaks form and set aside. Pour the soup into a blender and puree until smooth, then mix in the liquid cream and cold butter. Season with salt and pepper. Warm the snow pea diamond shapes slightly in a microwave. Ladle the soup into deep bowls, place a dollop of the whipped cream in the center, and scatter the ham strips and pea diamond shapes on top. Serve immediately, or the soup will lose its flavor.