Method

• 1.
  Melt the butter in a saucepan over low heat. Add onion and cook until soft. Add potatoes and cook, stirring, for 1-2 minutes. Add stock and cook for 10 minutes or until potatoes are soft.
• 2.
  Add peas, bring to the boil and cook for 3 minutes. Process in a blender until smooth. Stir in half the ham, and season with salt and pepper. Stir in cream and herbs, then heat through.
• 3.
  Meanwhile, to make salami bites, preheat the oven to 180°C.
• 4.
  Lay pastry on a baking sheet lined with baking paper. Prick the pastry base all over with a fork and bake for 5 minutes.
• 5.
  Remove from oven and spread with pesto. Lay salami in overlapping slices over pesto. Bake for a further 10 minutes or until golden. Remove from the oven, slice each sheet in half then cut into 3cm strips.
• 6.
  Serve the soup with extra cream, garnish with remaining ham and season with pepper. Serve with salami bites.