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.