Green pea soup with crème fraîche and Black Forest ham

Heat the oil in a pan over medium-high heat.

Cook the onion, celery and carrot for 3 to 4 minutes. Season with salt and pepper.

Add the potatoes, green peas and stock. Bring to the boil.

Simmer for 15 to 20 minutes until the potatoes are tender.

Using a food processor or stick blender, blend the soup until it is smooth. Add more seasoning if necessary.

Serve in bowls and garnish with crème fraîche or sour cream, cubes of Black Forest ham and a few basil leaves.