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Kerri Judd
Australia
September 2011
Walnut Grove Recipes
Simple, Tasty Pea Soup with Crispy Serrano
Makes 4 portions
- 500g frozen peas
- 4 slices Serrana Ham
- 1 stick of celery
- 3 cloves of garlic
- 3 shallots
- 350ml chicken stock
- 2tbs vegetable oil
- knob of butter
- 100ml double cream
- salt & pepper
- 15g diced cold butter
Method
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.
Serving Suggestions
Serve with a spoon!!!
Advanced Preparation
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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