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| Pea Soup with Black Forest Ham |
16 oz bag frozen peas
1/2 onion finely diced
1 celery stalk, cut in half, then cut the 2 pieces in half lengthwise
1 carrot, cut in half, then quarter the pieces lengthwise
1 clove of garlic, peeled and smashed with the back of your knife
4 cups of cold water
1 tbs olive oil
salt and black pepper
Extra virgin olive oil for drizzling
minced parsley
Optional: diced black forest ham
Heat the olive oil in a heavy bottom pot and saute the onions until they are starting to soften, about 6-7 minutes. Add the frozen peas, garlic clove, celery and carrot sticks, and 4 cups of water and bring to a boil. Reduce heat and simmer for about 8 minutes or until the peas are tender. Remove from heat and remove the celery, carrot, and garlic and discard. With a blender or immersion blender carefully puree the peas and strain through a fine strainer or food mill.
Return the pea soup to the pot and keep warm on medium-low heat. Season with salt and black pepper to you liking.
Serve immediately - add black forest ham just before serving and lightly drizzle with extra virgin olive oil and sprinkle a bit if minced parsley.
Enjoy!
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