This original recipe base came from one of my cooking idols Ina Garten. I over peppered the recipe this first time I made this so I doctored on it with different flavors as I do many times as I cook. The result, a more French/Carolinian take. AKA, I added cream and butter. The color of this soup before adding the cream is brilliant electric green. Oh, did I mention it's also covered in crisped prosciutto ham? My mouth is watering, and I hope yours is, too. Cook it with me in the video below.
I've often ordered pea soup only to be so disappointed by a thin, watery, brownish concoction that looks like an orphanage ration from Oliver Twist. Not this soup! I served this at a recent dinner party to raves even from my five and seven year old sons.
Ingredients
Extra Virgin Olive Oil
2 Shallots, minced
3 Cloves Garlic, crushed in a garlic press
4 Cups Chicken Stock
2 Pounds Frozen Peas
1/4 Cup Heavy Cream
3 Tbs Unsalted Butter
1 Package Prosciutto Ham
Sea Salt
Fresh Ground Pepper
Method
In a large Dutch oven heat the olive oil. Sauté shallots until translucent on medium heat.
Add garlic and cook for one more minute.
Add four cups of stock and frozen peas. Return to boil and simmer for 5-10 minutes.
With an immersion blender blend peas until smooth. Adjust seasoning.
Add cream and butter, reduce to low heat and allow the cream to heat and incorporate and butter to melt and incorporate. Finally, check seasoning once again before serving.
Meanwhile preheat the oven to 425 degrees. Place prosciutto on a baking sheet and bake until crispy, about five minutes. Use care so the meat does not burn. I spritz a bit of cooking spray on the sheet. Slice the ham into bite size pieces after baking.
Pour soups into bowls and float ham on top of the soup. Serve very hot!
