Minty Pea Soup with Honey-Roasted Ham Toasts

Method

1. Peel and roughly chop the onion, garlic, leek, and celery. Place a large pot over medium heat and add a good glug of olive oil. Once hot, add the chopped vegetables and cook for about 10 minutes, stirring occasionally, until softened but not colored.
2. Add the frozen peas and pour in the stock. Bring to a boil, then reduce the heat and let it simmer for 15 minutes, until the peas are tender.
3. While the soup simmers, preheat your grill (broiler) to high. Slice the bread and place it on a baking sheet. Toast under the grill until golden on both sides.
4. Thinly slice the ham and chop the apple into small cubes. Crumble the Stilton and grate the Cheddar. In a small bowl, mix the honey with a little chopped rosemary.
5. Once the soup is ready, remove the pot from the heat. Pick the mint leaves and add them to the soup. Using an immersion blender, blend until completely smooth. Season with salt and pepper to taste. Add a splash of extra virgin olive oil and stir.
6. To assemble the toasts, top each slice of toast with the ham, apple, and both cheeses. Drizzle with the honey-rosemary mixture and place under the grill for 2-3 minutes, until the cheese is melted and bubbling.
7. Ladle the soup into bowls. Serve each bowl with a toast on the side or floating on top. If you like, add a dollop of yogurt or crème fraîche.