SPANISH PEA SOUP WITH CRISPY HAM
Steps:
- Heat oven to 425 degrees. Heat 2 tablespoons olive oil over medium heat in a deep, heavy-bottomed saucepan (I used my Dutch oven, Ina recommends something 8 inches by 5 inches). Stir in the shallots and saute until tender and lightly browned, 3 to 5 minutes. Stir in the garlic and cook for 1 more minute. Add the chicken stock, frozen peas, salt and pepper and bring it all to a boil. Lower the heat and let simmer for 5 minutes. Puree the soup with an immersion blender until it is blended but maintains a coarse texture. Taste the soup and season accordingly with up to another teaspoon of salt and ½ teaspoon pepper. Meanwhile, spread out the ham on a baking sheet and roast in the oven until crisp, 5 to 8 minutes. Keep in mind that the ham slices will continue to cook and crisp up a bit after you pull them from the oven. Ladle soup into bowls and serve with a piece of crispy ham in the center of each bowl. Drizzle with olive oil and serve immediately. Soup will keep in the fridge for a few days or in the freezer for a few months, but the ham should be cooked just before serving. Serves 6. Source: Barefoot Contessa Foolproof: Recipes You Can Trust by Ina Garten
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