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1
Heat the olive oil in a large saucepan.
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2
Add the shallot and thyme and cook over moderately low heat until the shallot is softened, about 5 minutes.
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3
Add the wine and simmer over moderately high heat until reduced by half, about 3 minutes.
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4
Add the water and all but 1 cup of the peas and bring to a boil.
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5
Add a pinch of salt, cover and simmer over moderately low heat until the peas are tender, about 8 minutes.
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6
Add the remaining 1 cup of peas and simmer for 1 minute, then remove from the heat.
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7
Discard the thyme.
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8
Stir in the parsley.
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9
Working in batches, puree the sweet pea soup in a blender.
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10
Strain the soup through a coarse sieve set over another medium saucepan.
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11
Season the soup with salt and keep warm.
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12
Set a medium nonstick skillet over moderate heat.
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13
Spread four 1-tablespoon mounds of the Roncal in the skillet and flatten slightly.
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14
Cook the cheese over moderate heat until bubbling and set on the bottom, about 3 minutes; do not brown.
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15
Using a spatula, transfer the crisps to paper towels.
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16
Let cool until firm.
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17
Repeat with the remaining cheese.
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18
In a small glass bowl, heat the heavy cream in a microwave at high power until boiling, about 30 seconds.
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19
Add the Majorero and heat until the cheese is just melted, about 20 seconds.
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20
Stir until blended.
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21
Ladle the soup into small bowls.
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22
Swirl in the Majorero cream and serve with the Roncal crisps.
