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Butter - 2 1/2 tbsp
Onion - 75 gms (chopped)
Celery - 1 stick
Cooked ham - 50 gms
Shelled peas -375 gms
Water - 450 ml
Creamy milk - 150 ml

Cheese Crostini:
Long shaped rolls
Butter and oil
Grated cheese


  • Melt the butter in a saucepan and over gentle heat fry the onion until soft.
  • Meanwhile chop the celery and ham, and fry with the onion for several minutes.
  • Stir in the peas and when thoroughly mixed with the butter add the water and simmer until soft, about 20 minutes.
  • Pass the soup through a sieve or food mill and return to the rinsed saucepan.
  • Just before serving stir in sufficient milk to give a thin puree consistency, and reheat.
  • Float a crostini in each soup bowl and serve the rest separately.
Cheese Crostini:
  • Cut rolls into 1/4" thick slantwise slices and fry golden in butter and oil.
  • Sprinkle thickly with grated cheese and slip under the grill until just melted.

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