Fresh Pea Soup with Smoked Ham

Serves: 4

Ingredients:

• Extra virgin olive oil
• 2 potatoes, peeled and diced
• 1 shallot, chopped
• 500 ml hot vegetable broth (stock)
• 500 g shelled fresh peas
• 1 small bunch basil, chopped
• 120 g smoked ham, cut into small strips
• Piece of butter
• Salt and Pepper
• A few mint leaves, to garnish (optional)
• Toasted bread, to serve (optional)

Method:

• Heat a drizzle of oil in a large pan, add the potatoes and shallot, and cook over low heat for 5 minutes, or until soft but not browned.
• Pour over the broth (stock) and cook over medium heat for 10 minutes, then add the peas and basil, adjust the seasoning if necessary, and cook for 5 minutes more.
• Use an immersion blender to blend the soup until smooth and homogenous.
• Melt the butter in a skillet (frying pan), add the ham, and gently fry over medium heat for 3–4 minutes until crisp. Drain on kitchen paper.
• Garnish the soup with the crisp ham and a few mint leaves, and serve with slices of toasted bread.

Source: 'Eataly: Contemporary Italian Cooking'

About the Book: This beautiful cookbook, created in collaboration with Eataly, one of the greatest Italian food brands, features 300 landmark recipes highlighting the best of contemporary Italian home cooking.