Vegetable and Ham Soup with Raclette Croutons

Ingredients

• Soup

  • 2 carrots, cut into rounds
  • 1 onion, chopped
  • 3 tbsp butter
  • 2 1/4 cups (200 g) mustard-glazed roasted ham (see recipe), diced (see note)
  • 3 tbsp unbleached all-purpose flour
  • 8 cups (2 litres) mustard-glazed roasted ham broth or chicken broth
  • 1 can (19 oz/540 ml) white beans, rinsed and drained
  • 3/4 cup (115 g) frozen green peas
  • 3/4 cup (115 g) frozen corn kernels
  • 2 tbsp flat-leaf parsley, finely chopped

• Croutons

  • 6 slices Belgian-style bread, each 1 inch (2.5 cm) thick
  • 7 oz (200 g) raclette cheese, sliced