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1
Preheat oven to 325 degrees.
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2
Place prosciutto slices on a baking sheet lined with parchment paper, and bake until crisp, about 18 to 20 minutes, turning once.
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3
Transfer to a plate lined with paper towels, and blot to remove excess oil.
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4
Cool.
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5
In a stockpot, heat 3 tablespoons olive oil and saute onions with a pinch of salt over medium heat until soft but not browned, about 10 minutes.
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6
Add potatoes, another pinch of salt and just enough water to cover; cook until soft, about 15 minutes.
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7
Add shelled peas and sugar snaps with enough hot water just to cover them.
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8
Cover pot, and simmer until peas are tender, about 10 minutes.
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9
Remove from heat, and puree soup in a food processor or blender in small batches.
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10
Add salt and pepper to taste.
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11
Ladle into soup bowls, and drizzle with olive oil.
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12
Serve with crisped prosciutto on top.
