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1. Lay 4 slices of Serrano ham on a non-stick baking mat or parchment paper on a tray, and cook in the oven at 140°C until dried crisp - about an hour and a half.
2. Finely slice the celery, finely dice the shallots and finely chop the garlic. Heat a heavy based saucepan, add the vegetable oil and knob of butter and sweat the celery, shallots and garlic until soft but not colored.
3. Add the peas and the chicken stock, bring to the boil for 2 min's. Liquidize in a blender, pass the soup through a sieve, using a ladle to press the mixture through. Whisk in the cream and butter, and season to taste with salt & pepper.
5. When serving, heat the soup pour into your bowls and crush the crisp Serrano ham into fine pieces and sprinkle on top.
Serve with a spoon!!!
Best made to order, it can be made a couple of days in advance however the freshness & intense color can be compromised.
Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey and Emerson Farrar, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.
To find out more about our holidays, courses, accommodation and location deep in the heart of the 'real' French countryside, please look around our site. For further information, contact us.