Pea Soup With Crisp Prosciutto
- 3 slices prosciutto, halved crosswise
- 3 tablespoons extra virgin olive oil, more for drizzling
- 2 large onions, chopped
- Sea salt and freshly ground black pepper to taste
- 3 large Yukon Gold potatoes (about 1 1/2 pounds), peeled and cubed
- 3 1/2 cups freshly shelled green peas (from 2 1/2 pounds unshelled)
- 8 ounces sugar snap peas (about 2 cups), trimmed
- Preheat oven to 325 degrees.
- Place prosciutto slices on a baking sheet lined with parchment paper, and bake until crisp, about 18 to 20 minutes, turning once.
- Transfer to a plate lined with paper towels, and blot to remove excess oil.
- Cool.
- In a stockpot, heat 3 tablespoons olive oil and saute onions with a pinch of salt over medium heat until soft but not browned, about 10 minutes.
- Add potatoes, another pinch of salt and just enough water to cover; cook until soft, about 15 minutes.
- Add shelled peas and sugar snaps with enough hot water just to cover them.
- Cover pot, and simmer until peas are tender, about 10 minutes.
- Remove from heat, and puree soup in a food processor or blender in small batches.
- Add salt and pepper to taste.
- Ladle into soup bowls, and drizzle with olive oil.
- Serve with crisped prosciutto on top.
extra virgin olive oil, onions, salt, potatoes, green peas, sugar snap peas
Taken from cooking.nytimes.com/recipes/6283 (may not work)