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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.
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