Pea and watercress soup
1 tbsp (15ml) olive oil
1 onion, roughly chopped
2 potatoes, peeled and cubed
2 cloves of garlic, crushed
4 cups (1l) chicken or vegetable stock
500g peas, fresh or frozen
cup (60ml) sour cream
60g watercress, washed
100g coppa ham
Heat olive oil in a saucepan and gently saute onion, potatoes and garlic for a few minutes, or until onions are soft.
Chop 50g of the coppa ham, add to onions and saute for a few more minutes, or until golden.
Add stock and bring to the boil
Add peas and simmer with the lid on for about 8 to 10 minutes. Do not overcook or soup will lose its bright green colour.
Remove from heat and add sour cream and watercress.
Blend soup until smooth and season with salt and freshly ground pepper.
Heat a non-stick frying pan and fry the remaining coppa ham slices until crispy and golden brown.
Serve soup warm or cold garnished with crispy coppa ham on top.