Green Pea and Baby Spinach Soup, Toasted Mixed Seeds and Crispy Serrano Ham Shards
- 2 onions, peeled and chopped
- 6 cloves garlic, chopped
- 3 Tbsp. olive oil
- 6 potatoes, peeled and chopped
- 1 – 2 litres vegetable stock
- 500g frozen peas
- 200g baby spinach
- Sea salt and freshly ground black pepper, to season
Serrano Ham Shards:
- 140g Serrano ham slices
- 125ml cream, to drizzle
- 80g sugar snap peas, blanched
- 50g mixed seeds, toasted
For the soup, soften the onions and garlic in olive oil in a Le Creuset 24cm Signature Round Casserole for 5 minutes. Add the potatoes and sauté for a further 5 minutes before ladling over 1.5 litres of warm vegetable stock. Simmer for 25 minutes or until the potatoes are tender. Remove from the heat and add 500g frozen peas, set aside to cool (the peas will cook in the residual heat).
Blend with the baby spinach in a food processor until smooth, adding more stock if too thick. Pour back into your cleaned casserole and heat to warm through. Season to taste.
For the ham shards, preheat the oven to 200°C. Arrange Serrano ham slices on a baking tray lined with baking paper and bake for 3 – 5 minutes until crispy, then set aside to cool.
Break the Serrano ham into shards and sprinkle over your warm soup. Serve with a drizzle of cream, blanched sugar snap peas and a sprinkle of toasted seeds.