Sweet Pea-Poblano Soup w/ Prosciutto & Cumin Crema
From: Bobby Flay
Ingredients:
4 cups chicken broth
2 roasted/pureed poblanos
1 T. honey
1 ham hock, rinsed
2 t. ground cumin
Crispy fried Serrano ham
3 cups frozen peas
1 t. kosher salt
3 T. sour cream
Mint- cumin crema: Mix together ½ cup sour cream, 2 T. chopped mint, kosher salt, ground black pepper
Methods:
- Combine chicken broth & ham hock and simmer for 30 minutes.
- Add peas, salt, cumin & cook until peas are soft, about 15 minutes.
- Place peas into blender, and blend until smooth in 2 cups broth. Transfer to saucepan.
- Add poblano puree, sour cream, honey; simmer for 5 minutes.
- Ladle in bowls, topping with Serrano ham and mint-cumin crema