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Spanish Pea Soup with Crispy Ham

Recipe courtesy of Ina Garten

From: Barefoot Contessa Foolproof

Recipe courtesy of Ina Garten

Show: Barefoot Contessa: Modern Comfort Food

Episode: Food Adventures

From: Barefoot Contessa Foolproof

Spanish Pea Soup with Crispy Ham

Name: Spanish Pea Soup with Crispy Ham
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Cuisine: european
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

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Level: Easy

Total: 25 min
Active: 25 min

Yield: 6 servings

Level: Easy

Total: 25 min
Active: 25 min

Yield: 6 servings

Ingredients

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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

Watch how to make this recipe.

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.