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

1. Preheat oven to 325 degrees.
2. Place prosciutto slices on a baking sheet lined with parchment paper, and bake until crisp, about 18 to 20 minutes, turning once.
3. Transfer to a plate lined with paper towels, and blot to remove excess oil.
4. Cool.
5. 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.
6. Add potatoes, another pinch of salt and just enough water to cover; cook until soft, about 15 minutes.
7. Add shelled peas and sugar snaps with enough hot water just to cover them.
8. Cover pot, and simmer until peas are tender, about 10 minutes.
9. Remove from heat, and puree soup in a food processor or blender in small batches.
10. Add salt and pepper to taste.
11. Ladle into soup bowls, and drizzle with olive oil.
12. 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)