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1. BLEND 400 G OF THE FROZEN PEAS WITH THE HOT CONSOMME TO FORM A SOUP.
2. STRAIN TWICE AND ADD SALT TO TASTE.
3. CUT THE MINT INTO JULIENNES.
4. BLANCH THE REMAINING 50 G OF PEAS IN SALTED BOILING WÁTER FOR 5 SECONDS, DRAIN AND REFRESH IN SALTED ICED WATER.
5. PLATE UP THE BLANCHED PEAS AND CRISPY DICED HAM.
6. SERVE THE PEA SOUP (HOT OR COLD) IN A JUG TO SERVE ON THE TABLE.
NOTE: IF SERVING HOT, WARM THE SOUP TO AROUND 90 ºC, WITHOUT BRINGING TO THE BOIL AS IT WILL SPLIT.
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