Spanish Pea Soup

This is an Ina Garten recipe.  In my experience, she rarely gets it wrong.  I've been wanting to try this forever.  I love sweet peas, but this soup is a lot less boring and has a lot more depth of flavor.  

Ingredients

2 lbs of frozen sweet peas 

2 large shallots

3 cloves of garlic

4 cups of chicken stock

Salt/pepper

Olive Oil

Thin slices of prosciutto 

Making it happen:

Preheat oven to 425 degrees.  In a large pot sauté shallots in two tablespoons of olive oil until translucent.  Add chopped garlic and sauté for one minute.  Add chicken broth and peas.  Bring to a boil. 

 Reduce heat and simmer for five minutes.  Purée with an immersion blender.  Simmer on low until ready to serve.  Place prosciutto on cookie sheet and bake for five minutes until crispy.  Ladle soup into shallow bowl, top with slice of crispy prosciutto and drizzle with olive oil. 

Christmas Highlights

I made the drive home to Charlotte the Friday before Christmas.  I was home for about two weeks and it was so nice spending time with my family and catching up with old friends. 

Bethany and I love baking together. The bourbon balls were a Southern Living recipe and amazing this year. 

Lee got golf clubs and was so sweet Christmas morning. 

The dogs got matching Wonka Wonka balls.

Now I am back in Wilmington, enjoying these beauties.