Fresh Pea Soup with Ham
- 1 Tbsp unsalted butter
- 0.5 tsp sherry vinegar
- 1 tsp extra virgin olive oil
- 0.5 Tbsp chopped chives
- 1 Tbsp minced shallot
- 0.5 cup diced smoked ham hock (from one 11-ounce ham hock) or smoky ham
- 4 cup fresh or frozen peas (1 pound), thawed
- 1 quart whole milk
- kosher salt
- 2 garlic cloves, chopped
- 0.5 medium onion, thinly sliced
- 1 small fennel bulb—thick stalk discarded, bulb thinly sliced
- Pea tendrils or baby arugula, for garnish
- In a large pot, melt the butter. Add the fennel, onion and garlic and season with salt. Cook over moderate heat, stirring, until the vegetables are tender but not browned, 8 to 10 minutes. Add the milk and simmer for 15 minutes. Add the peas and simmer until tender, 7 to 8 minutes.
- Working in batches, puree the soup in a blender. Strain it through a fine sieve set over a large bowl. Season with salt.
- In a small bowl, combine the ham with the shallot, chives, olive oil and sherry vinegar. Spoon the ham salad into the center of 4 bowls. Ladle the warm soup into the bowls, garnish with the pea tendrils and serve immediately.
Image Credit: Chris Court
Recipe Courtesy of: Graham Elliot Bowles