Photo: Spanish Pea Soup with Crispy Ham Recipe
Ingredients
- Good olive oil
- 1/2 cup chopped shallots (2 large shallots)
- 1 tablespoon minced garlic (3 cloves)
- 4 cups chicken stock, preferably homemade
- 2 pounds frozen peas, such as Bird's Eye Sweet Garden
- Kosher salt and freshly ground black pepper
- 6 thin slices Spanish Serrano ham or Italian prosciutto
Directions
In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and saute for 3 to 5 minutes, stirring occasionally, until tender and lightly browned. Add the garlic and cook for 1 more minute. Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer for 5 minutes. Puree with an immersion blender until coarsely pureed. (I like it to have some texture.) Alternatively, use a blender to puree the soup 1 cup at a time. Pour the soup back into the pot and season to taste. 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.
Meanwhile, preheat the oven to 425 degrees. Place the ham in a single layer on a sheet pan and roast for 5 to 8 minutes, until crisp.
Reheat the soup and serve in shallow bowls with a slice of crispy ham on top. Drizzle with a little olive oil and serve hot.
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By Susan Benedetto
on April 16, 2013
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While I want to love this soup, I found it so peppery that I had a hard time finishing it. Has anyone else noticed that this recipe calls for too much pepper? Please respond as I love Ina's recipes but just can't figure out why it tasted like I was having a shaker of pepper with my soup. Thanks in advance for the feedback.
By tbard4_11507397
Salem Township, MI
on March 08, 2013
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WOW! Made this for the first time tonight as part of a Spanish dinner night and it was fabulous! So delicious! My whole family loved it and I think I even liked it better than my usual pea soup I make with dried peas and it sure is easier and faster to make! The crisp prosciutto was wonderful with it and looked pretty as a garnish on the side of the bowl! I used Cascadia Farms frozen peas because I find the to taste the best. I will definitely make this again and again!
By rlybrg
Washington, DC
on March 06, 2013
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Great recipe! My boyfriend and I loved this soup. He loves peas, but has never liked pea soup because of the texture. I convinced him to try this one, and he was very skeptical, despite loving Ina's food. As instructed, I did not fully puree the soup to give it more texture. However, I only added 1 3/4 bags of the peas to the stock... following the puree, I added the other 1/4 bag so there were more whole peas. My boyfriend LOVED the soup, and wasn't bothered by the texture. Highly recommend!!!
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