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Instructions |
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In a deep saucepan, heat 2 tbl of olive oil over medium heat. Add shallots and saute for 3 to 5 minutes, stirring occasionally until tender and lightly brown. Add garlic and cook for 1 more minute
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Add chicken stock, frozen peas, 2 tsp salt and 1 tsp pepper. Bring to a boil. Lower heat and simmer for 5 minutes. Puree with an immersion blender until coarsely pureed. Taste for seasoning.
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Preheat oven to 425. Place ham in single layer on a sheet pan a roast for 5 to 8 minutes until crisp.
Reheat soup and serve with a slice of ham on top. Drizzle with a little olive oil.
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Originally Submitted
12/19/2014
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