Spanish Pea Soup

 Whether you are looking for a new recipe for spring or for St. Patrick's Day, this may be the soup for you!  It is super easy to make and tastes delicious.  It comes from Ina Garten, the Barefoot Contessa and I found it in her cookbook, Foolproof.  I recently borrowed this book from the library and I am enjoying it so much.  There are just so many recipes that I want to try, that I am going to have to get a copy for myself.  She is a fabulous cook with many creative ideas.

 You begin by sauteeing shallots in olive oil.  I must confess that I have never used shallots before.  They work really well in this recipe.

 Garlic comes next, and lots of it - 1 Tb.

 You then add chicken stock - homemade or good quality

 And then you need 2 pounds of frozen peas - and that's it!  I told you this was super easy!

 You add some salt and pepper to this; bring to a boil; and simmer for 5 minutes.

 I like to puree with a hand blender as it means I can avoid transferring hot liquids to my blender

 Just look at that rich colour

 Now if you want to get all fancy (like Ina did), you can bake Italian proschiutto (or Spanish Serrano ham) to then add on top of the soup

 It baked really easily in our toaster oven 

 Again, this is personal preference.  It looked kind of fancy, but was a bit difficult to eat, as the prosciutto didn't break up easily.  The soup is absolutely delicious with or without the ham.  You can also do what I did and crumble the ham (as in the first photo).

 I have already made this twice in the last month.  The soup freezes well, which is great for lunches and you can serve it on its own or as a first course.  Enjoy!

Ingredients
Olive oil

1/2 cup chopped shallots (2 large shallots)

1 Tb. minced garlic (3 cloves)

4 cups chicken stock (Use gluten-free stock if you are avoiding gluten)

2 pounds frozen peas

Kosher salt and freshly grated black pepper

6 thinly sliced Spanish Serrano ham or Italian prosciutto (optional; use gluten-free ham if needed)

Method

1. Using a large saucepan, heat 2 Tb. olive oil over medium heat.  Add chopped shallots and saute until for 3-5 minutes or until lightly browned.  Stir occasionally.  
2. Add the garlic and cook for about 1 minute.
3. Pour the chicken stock into the pot and add the peas, 2 tsp. salt, and 1 tsp pepper.  Bring to a boil and then lower the heat, to simmer for 5 minutes.
4. Using an hand blender, blend the soup.  It will be thick and will have texture.  Taste and adjust seasonings, adding more salt and pepper, if desired.
5. If using the proscuitto, bake in a 425 degree oven for 5-8 minutes or until crisp.
6. Reheat the soup and add the proscuitto, if using.  This can be made ahead of time.