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Categories:Viewed: 44 - Published at: 5 years ago
Ingredients
- Good olive oil
- 1/2 cup chopped shallots (2 large shallots)
- 1 tablespoon minced garlic (3 cloves)
- 4 cups chicken stock, preferably homemade
- 2 pounds frozen peas, such as Bird's Eye Sweet Garden
- Kosher salt and freshly ground black pepper
- 6 thin slices Spanish Serrano ham or Italian prosciutto
Method
- In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat.
- Add the shallots and saute for 3 to 5 minutes, stirring occasionally, until tender and lightly browned.
- Add the garlic and cook for 1 more minute.
- Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil.
- Lower the heat and simmer for 5 minutes.
- Puree with an immersion blender until coarsely pureed.
- (I like it to have some texture.)
- Alternatively, use a blender to puree the soup 1 cup at a time.
- Pour the soup back into the pot and season to taste.
- Depending on the saltiness of the stock, I may add up to another teaspoon of salt and 1/2 teaspoon pepper to give the soup a very bright flavor.
- Meanwhile, preheat the oven to 425 degrees.
- Place the ham in a single layer on a sheet pan and roast for 5 to 8 minutes, until crisp.
- Reheat the soup and serve in shallow bowls with a slice of crispy ham on top.
- Drizzle with a little olive oil and serve hot.
