Gordon Ramsay
Gordon served this fresh, summer soup as a starter in the F Word kitchen
Serves 4
1. Heat the olive oil in a frying pan. Sprinkle the Parma ham with black pepper and fry over a high heat until golden brown and crisp, turning once. Drain in a colander, then on kitchen paper to remove all excess oil.
2. Add the mint leaves to a medium saucepan of boiling salted water. Add the peas and bring back to the boil, by this time the peas will be just tender and still bright green. Add the lettuce and cook for a further 30 seconds. Drain, reserving the liquor.
3. Tip the peas and mint into a blender. Add the crème fraiche and a touch of the hot liquor to cover and whiz to a smooth purée. Add the rest of the stock until a thick creamy consistency has been reached, return to the pan and bring to the boil
4. Pour the soup into warm bowls and. Scatter over the Parma ham, finish with a drizzle of olive oil and serve.
©Gordon Ramsay 200[8]. All rights reserved
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