Spanish pea soup with ham

Votes: 6

Time: 25 min.
Complexity: easily
Servings: 6

Spanish pea soup with ham - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g frozen green peas
Olive oil
1/2 cup chopped shallots (2 large heads)
1 tbsp. minced garlic (3 cloves)
4 cups chicken broth (preferably homemade)
Salt and ground black pepper
6 thin slices Spanish Serrano ham or Italian prosciutto

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat 2 tablespoons of olive oil in a deep, heavy-bottomed saucepan (20 x 13 cm) over medium heat. Add the shallots and lightly brown for 3-5 minutes, stirring occasionally, until softened. Add the garlic and cook for another minute.

Pour in the chicken broth, add the frozen peas, 2 teaspoons of salt, and 1 teaspoon of pepper, and bring to a boil. Reduce the heat and simmer for 5 minutes.
Puree the soup with an immersion blender until it's a chunky puree. (I like it to have a more nuanced texture.) You can also use a blender: puree 1 cup of soup at a time. Return the soup to the saucepan and season to taste.

Depending on the amount of salt in the broth, you can add another teaspoon of salt and 1/2 teaspoon of pepper to give the soup a brighter flavor.

Meanwhile, preheat the oven to 220°C. Place the ham in a single layer on a baking sheet and bake for 5 to 8 minutes, until crispy.

Reheat the soup and serve in shallow bowls, topped with slices of crispy ham. Drizzle with a little olive oil and serve hot.

Categories:

recipe / Soups / Creamy soups / Spanish cuisine / Ina Garten / The Barefoot Countess

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