Spring Pea Soup with Serrano Ham |
Author: Nicole
- 2 tablespoons good quality extra virgin olive oil, plus more for drizzling.
- 2 large shallots, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth or stock
- 2 pounds frozen green peas (~ 6-1/2 cus)
- 6 thin slices Spanish Serrano ham or Italian prosciutto
- Heat oil in a 4 to 5 quart pan over medium heat.
- Add shallots and cook for about 3 minutes or until shallot is soft and lightly browned.
- Add the garlic and cook for 1 minute.
- Add the chicken broth or stock and peas and bring to a boil.
- Turn the heat to low and simmer for 5 minutes.
- Using a Vitamix, immersion hand blender, regular blender or food processor, puree the soup until smooth. Season with salt and pepper. Return soup to the pot and keep warm on low heat.
- Preheat the oven to 425°F.
- Place the ham in a single layer on a cookie sheet and roast for 5 to 8 minutes, until crisp.
- Serve the soup in shallow bowls with a slice of crispy ham on top.
- Garnish with a drizzle of olive oil.
* Keeps for a few days in the refrigerator or freezes well. Cook ham while heating up soup.
* Ham can be omitted for a vegetarian option.
Recipe by Riegl Palate at https://www.rieglpalate.com/spring-pea-soup-with-serrano-ham/
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