Chilled English Pea Soup with Prosciutto Crisps

• 4 thin slices of prosciutto (2 ounces)
• Ice
• 4 cups shelled English peas (3 1/2 pounds in the pod)
• Simple Syrup
• Kosher salt
• Freshly ground pepper
• Extra-virgin olive oil, for drizzling

1. Preheat the oven to 250.
2. Line a baking sheet with a silicone baking mat and arrange the prosciutto in an even layer on top.
3. Bake for about 2 hours in the center of the oven, flipping once, until dehydrated and very crisp.
4. Transfer to paper towels to drain and cool, then break into pieces.
5. Meanwhile, fill a large bowl with ice water.
6. In a large saucepan of salted boiling water, blanch the peas until just tender, about 2 minutes.
7. Using a slotted spoon, transfer the peas to the ice water to cool.
8. Reserve 1 3/4 cups of the cooking water.
9. Drain the peas and add to a blender.
10. With the machine on, add the reserved cooking water in a thin stream and puree until very smooth.
11. (You may not need all of the reserved water.)
12. Blend in simple syrup to taste.
13. Strain the soup through a fine sieve and season with salt and pepper.
14. Refrigerate until chilled, about 30 minutes.
15. Ladle the soup into bowls, top with the prosciutto crisps and a drizzle of olive oil and serve.

thin slices, peas, simple syrup, kosher salt, freshly ground pepper, extravirgin olive oil

Taken from www.foodandwine.com/recipes/chilled-english-pea-soup-with-prosciutto-crisps (may not work)