Fresh Pea Soup with Ham

• 1 tablespoon unsalted butter
• 1 small fennel bulbthick stalk discarded, bulb thinly sliced
• 1/2 medium onion, thinly sliced
• 2 garlic cloves, chopped
• Kosher salt
• 1 quart whole milk
• 4 cups fresh or frozen peas (1 pound), thawed
• 1/2 cup diced smoked ham hock (from one 11-ounce ham hock) or smoky ham
• 1 tablespoon minced shallot
• 1/2 tablespoon chopped chives
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon sherry vinegar
• Pea tendrils or baby arugula, for garnish

1. In a large pot, melt the butter.
2. Add the fennel, onion and garlic and season with salt.
3. Cook over moderate heat, stirring, until the vegetables are tender but not browned, 8 to 10 minutes.
4. Add the milk and simmer for 15 minutes.
5. Add the peas and simmer until tender, 7 to 8 minutes.
6. Working in batches, puree the soup in a blender.
7. Strain it through a fine sieve set over a large bowl.
8. Season with salt.
9. In a small bowl, combine the ham with the shallot, chives, olive oil and sherry vinegar.
10. Spoon the ham salad into the center of 4 bowls.
11. Ladle the warm soup into the bowls, garnish with the pea tendrils and serve immediately.

unsalted butter, stalk, onion, garlic, kosher salt, milk, ham hock, shallot, chives, extravirgin olive oil, sherry vinegar, pea

Taken from www.foodandwine.com/recipes/fresh-pea-soup-ham (may not work)