Potage Saint-Germain with ham

Ingredients

For 1 serving

• Peas250 g
• Leek0.5
• Lettuce60 g
• Cooked ham60 g
• Vegetable broth400 ml
• Butter8 g
• Croutons20 g
• Mint3 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, celery,

In season: April – June

Method

1. Wash the leek well, discard the dark green part and slice it thinly; wash the lettuce and cut it into strips. Heat the vegetable stock in a small pan.
2. Melt the butter in a saucepan over medium-low heat and sweat the leek for 5 minutes, stirring, until soft and translucent but not coloured.
3. Add the peas, the lettuce and the hot stock, bring to the boil and cook over medium heat for 15 minutes, until the peas are tender and crush easily; season with salt.
4. Meanwhile dice the ham and warm it for 2 minutes in a small non-stick pan over medium heat, until lightly golden at the edges.
5. Take the pan off the heat, add the mint leaves and blend with a stick blender until smooth; if it's too thick, loosen it with a splash of hot water.
6. Pour the soup into a bowl and top with the diced ham, the bread croutons and a grind of black pepper.