Spanish Pea Soup with Crispy Ham

1. 1

   In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat.

2. 2

   Add the shallots and saute for 3 to 5 minutes, stirring occasionally, until tender and lightly browned.

3. 3

   Add the garlic and cook for 1 more minute.

4. 4

   Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil.

5. 5

   Lower the heat and simmer for 5 minutes.

6. 6

   Puree with an immersion blender until coarsely pureed.

7. 7

   (I like it to have some texture.)

8. 8

   Alternatively, use a blender to puree the soup 1 cup at a time.

9. 9

   Pour the soup back into the pot and season to taste.

10. 10

    Depending on the saltiness of the stock, I may add up to another teaspoon of salt and 1/2 teaspoon pepper to give the soup a very bright flavor.

11. 11

    Meanwhile, preheat the oven to 425 degrees.

12. 12

    Place the ham in a single layer on a sheet pan and roast for 5 to 8 minutes, until crisp.

13. 13

    Reheat the soup and serve in shallow bowls with a slice of crispy ham on top.

14. 14

    Drizzle with a little olive oil and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.