Cream of pea soup with crispy ham

Ingredients

For the pea soup

• 2 cups fresh or frozen peas
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 4 cups chicken or vegetable stock
• 1/4 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste

For the crispy ham

• 4 slices serrano or Iberian ham
• Olive oil

Step-by-step preparation

For the pea soup

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until golden, about 5 minutes.
3. Add the peas and sauté for 2 more minutes.
4. Add the stock and bring to a boil.
5. Reduce the heat to medium-low and simmer for 10–15 minutes, until the peas are very soft.
6. Remove the pot from the heat and let it cool slightly, then blend with a hand blender or food processor until smooth.
7. Return the soup to the pot and stir in the cream.
8. Reheat over medium-low heat for a few minutes before serving.
9. Season with salt and pepper before serving.

For the crispy ham

10. Preheat the oven to 200 °C.
11. Place the ham slices on a baking sheet lined with parchment paper.
12. Drizzle the ham with olive oil.
13. Bake for 8–10 minutes, until crisp.
14. Take the tray out of the oven and let the ham cool before breaking it into small pieces.