Chop the onion, leek, carrot and potatoes into small chunks. Heat a big knob of butter in a large pot. Add the vegetables and brown in the butter.
Add the chicken stock, peas and mint leaves. Leave to simmer for about 20 minutes (until the potatoes are done).
In the meantime chop up the Parma ham and cook in a dry pan until crisp.
Puree the soup, serve with some yoghurt, freshly chopped red chilli and the crispy Parma ham!
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