Cut carrots diagonally into narrow slices, remove sugar snap peas. Heat butter, sauté carrots in it, season with salt, sugar and pepper. Add sugar snap peas and clear soup and steam for 6 to 8 minutes until soft.
Cut ham into cubes. Heat butter and cook until light brown.
Mix vegetables with ham, remove from broth, arrange on platter and baste with brown butter.
Pluck basil leaves from stems, cut into strips and sprinkle over vegetables.
Serve with roast meat or with baguette.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!
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