Chilled English Pea Soup with Prosciutto Crisps
Ham and peas—a classic combination—star in this verdant soup. It's worth seeking out the freshest English peas, which are in season in the spring and early summer. Then, gild the lily with a finishing touch of the best-quality olive oil. Slideshow: More Cold Soup Recipes
The soup can be refrigerated overnight.
For faster prosciutto crisps: Preheat the oven to 350°. On a parchment paper–lined baking sheet, arrange the slices of prosciutto in a single layer and bake until crisp, about 17 minutes. Transfer to paper towels to drain and cool, then break into large pieces.
Unoaked, full-bodied white.