SPANISH PEA SOUP WITH CRISPY HAM

SPANISH PEA SOUP WITH CRISPY HAM image

Number Of Ingredients 8

Extra-virgin olive oil
½ cup (2 large) chopped shallots
1 (3 or 4 cloves) tablespoon minced garlic
4 cups chicken stock
2 pounds frozen peas
2 teaspoons kosher salt
1 teaspoon black pepper
6 thin slices of Spanish Serrano ham or Italian prosciutto

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