• 1 drizzleextra-virgin olive oil
• 2 piecespotatoes, peeled and diced
• 1 pieceshallot, chopped
• 80 clhot vegetable stock
• 500 gfresh shelled peas
• 1 small bunchfresh basil, finely sliced
• 1 knobbutter
• 120 gsmoked ham, cut into thin strips
• 1 to tastesalt and black pepper
• 6 leavesfresh mint leaves for garnish, optional
• 80 gtoasted bread cubes, optional

Préparation

1. 1Heat a drizzle of oil in a large saucepan. Gently cook the potatoes and shallot for 5 minutes without browning.
2. 2Add the hot vegetable stock and simmer over medium heat for 10 minutes.
3. 3Reserve a small handful of peas for garnish, then add the rest with the basil. Season and cook for 5 minutes more.
4. 4Blend the soup with an immersion blender until completely smooth. Keep warm.
5. 5Melt the butter in a frying pan and cook the smoked ham for 3 to 4 minutes until crisp. Drain on paper towel.
6. 6Ladle the soup into bowls. Garnish with crisp ham, reserved peas, mint, and toasted bread cubes if desired.