Pea Soup

Feeds 6-8

Ingredients

1 Pound of peas

½ Cup of garlic

1 Cup of Chicken Stock

2 Cups of heavy cream

Prociutto, half a slice per person

10 oz Crème fraiche or sour cream

5 Pieces of Pumpernickel Bread

1T of Oregano

Method

1. Roast garlic in foil with a touch of vegetable oil at 350 until soft to the touch.

2. Combine first 3 ingredients, heat until peas are cooked through, turn off heat, stir in cold cream, let stand ten minutes. Season with salt and pepper to taste.

3. Bake Prociutto until crisp, cool, chop. Mix with Crème fraiche.

4. For croutons, dice bread in to bite size pieces, toss with chopped oregano, and 2oz. olive oil, bake at 350 until toasted.

Chef ‘s Tips

*Can be served both warm and chilled.

* Canned peas will not afford the light green color.

* Truffle oil also works well with this recipe.

*For chilled soups, add a little more seasoning.

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