Spanish pea soup with ham

Ingredients:

• 900 g frozen green peas
• Olive oil
• 1/2 cup chopped shallots (2 large heads)
• 1 tbsp. minced garlic (3 cloves)
• 4 cups chicken broth (preferably homemade)
• Salt and ground black pepper
• 6 thin slices Spanish Serrano ham or Italian prosciutto

Preparation:

1. Heat 2 tablespoons of olive oil in a deep, heavy-bottomed saucepan (20 x 13 cm) over medium heat. Add the shallots and lightly brown for 3-5 minutes, stirring occasionally, until softened. Add the garlic and cook for another minute.
   
   Pour in the chicken broth, add the frozen peas, 2 teaspoons of salt, and 1 teaspoon of pepper, and bring to a boil. Reduce the heat and simmer for 5 minutes.
2. Puree the soup with an immersion blender until it's a chunky puree. (I like it to have a more nuanced texture.) You can also use a blender: puree 1 cup of soup at a time. Return the soup to the saucepan and season to taste.
   
   Depending on the amount of salt in the broth, you can add another teaspoon of salt and 1/2 teaspoon of pepper to give the soup a brighter flavor.
3. Meanwhile, preheat the oven to 220°C. Place the ham in a single layer on a baking sheet and bake for 5 to 8 minutes, until crispy.
   
   Reheat the soup and serve in shallow bowls, topped with slices of crispy ham. Drizzle with a little olive oil and serve hot.