Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
  Sign Up | Contact Us | Email To A Friend | Blog  
Twitter RSS feed [?]













Pea Soup With Serrano Ham & ToastPea soup is made sophisticated with floating toast and Serrano ham. Photo courtesy Kyle Books.
MENU

  

   

Soups & Stocks

Category Main Page
Articles & Reviews

 

Main Nibbles

Articles & Reviews Of Foods
From A To Z

 

Product Reviews

Main Page

Food, Beverages, Books,
News & More

 

 

 

   

 

May 2010

Product Reviews / Main Nibbles / Soups & Stocks

Pea Soup Recipe

With Serrano Ham & Toast

 

This recipe is from Chef José Pizarro’s Seasonal Spanish Food (read the review), a conversational-style cookbook that will teach you how to shop and prepare Spanish cuisine seasonally. This is a soup for late spring, when there is still a bit of a chill in the air. It’s best made with fresh peas but, since these quickly turn to starch, frozen ones—which keep their sweetness—are a thoroughly acceptable substitute. Recipe yields 4 servings.

 

Pea Soup With Serrano Ham & Toast

Ingredients

  • 8 tablespoons extra virgin olive oil
  • 1 shallot, diced
  • 1 garlic clove, finely chopped
  • 1 quart chicken stock
  • 28 ounces shelled peas
  • 4 thin slices of white bread from a small loaf
  • 8 thin slices of Serrano ham
  • Small bunch of mint, leaves stripped
  • Salt and freshly ground black pepper
  • Extra virgin olive oil, for drizzling

Preparation

  1. Heat 2 tablespoons of the oil in a heavy-bottomed saucepan over medium heat. Sauté the shallot and garlic until soft and golden.
  2. Pour in the chicken stock, bring to a boil, and add the peas. Simmer for 4 minutes.
  3. While the stock and peas are simmering, you can start cooking the bread and ham. Heat the remaining oil in a small frying pan until the oil starts to shimmer. Slide the bread, two slices at a time, into the oil and cook until golden on both sides. Remove and place on paper towels to absorb the excess oil. Repeat the process with the ham—you want it crisp and browned. Use more oil if necessary.
  4. Stir the mint leaves into the soup, then use a hand blender to process the mixture to a smooth purée. Season with salt and pepper.
  5. To serve, make four open sandwiches by laying a slice of ham onto each slice of toast. Ladle the soup into warm bowls and then, a bit like launching a paper boat onto a pond, gently float one hamtopped toast in each bowl. Drizzle a little olive oil over each serving.

 

 

Content © copyright José Pizarro. All rights reserved. Additional content  © Copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.

 



About Us
Contact Us
Legal
Privacy Policy
Advertise
Media Center
Manufacturers & Retailers
Subscribe
Interact