Melt the butter in a large saucepan. Peel the onion and chop finely. Cut the ham into strips 1 to 2 cm wide. Add both to the fat and cook until the onion is translucent.
Bring beef broth to a boil in a saucepan. Add the peas and the long grain rice to the ham mixture, pour half of the boiling beef broth. Let it boil briefly. Gradually add the rest of the clear soup and let it swell for 15 minutes.
Season with salt and pepper, fold in Gouda and parsley. Divide evenly on plates and form a starfish with 2 spoons. Garnish the top with a small piece of ham.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!
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