Peel and finely chop the onion. Heat the oil and fry the onion until transparent, add the peas. Deglaze with broth, bring to the boil, cover and let it simmer for about 10 minutes. Wash sugar snap peas and cut into diagonal strips. Simmer in boiling salted water for 2-3 minutes.
Drain, rinse with cold water and let drain. Puree peas in the vegetable stock. Stir in 150 g cream. Season to taste with lemon juice, salt, pepper and sugar
Wrap ham around 1 grissini stick each. Whip 250 g cream until half stiff. Arrange sugar snap peas in cups or plates. Fill with soup. Pour a dollop of cream on each. Garnish with chervil and sprinkle with pepper. Add the grissini sticks