Peas peel, possibly wash and drain well in a sieve. Peel onion and garlic and chop finely. Heat 2 tablespoons of oil in a saucepan. Sauté the onion and garlic in it until transparent. Add peas and basil, sweat briefly, deglaze with broth and bring to the boil.
Simmer covered for about 12 minutes. In the meantime, heat the remaining oil in a pan and fry the slices of bread on both sides. Finally add butter and melt. Whip 125 g whipped cream with the whisks of the hand mixer until semi-solid. Remove 2 tablespoons of peas from the stock and set aside. Pour the rest of the cream into the soup and puree with a hand blender. Bring to the boil again. Season to taste with salt, pepper, sugar and nutmeg. Add peas to the soup.
Pour the rest of the cream into the soup and puree with a hand blender. Bring to the boil again. Season to taste with salt, pepper, sugar and nutmeg. Add peas to the soup. Serve the soup with a dollop of whipped cream, diced ham and toasted slices of bread. Garnish with basil as desired