Charcuterie / Hors d'oeuvres

Spring Pea Soup with Jambon Sec

with Sliced Jambon Sec - Sliced French-style Dry Cured Ham

​4 Servings as a starter, 2 Servings as a main dish


6 oz. Sliced Jambon Sec

Also recommanded with our Jambon de Bayonne, diced, instead of Jambon Sec

​1 large Onion

¼ extra virgin Olive oil

6 cups Frozen Peas, defrosted (even better with fresh peas)

2 ½ cups Water

1 Lime juice

Kosher salt, to taste

Half a bunch of cilantro, washed

Crème fraiche, as needed

Fresh cracked pepper, to taste

¼ extra virgin Olive oil (if needed for caramelizing onions, and a drop for the finish)


​Note: This soup can be served directly as is, warm, but it is event better when cold (at least 2 hours in refrigerator or overnight)

If cold, cook the ham before serving, so as to get a nice hot and cold touch. The cilantro is optional

Warm a large  pot over medium heat. Add the oil and onions to the pot. When onions start to sizzle, reduce heat to low. Season with salt

Gently sauté onions for about 30-45 minutes, stirring occasionally, until lightly caramelized, with little to no color

As the onions cook, add an additional tablespoon of oil, as needed, to allow them to gently stew in the oil without browning

Once the  onions are sweet and caramelized, add the peas. Season with salt and sauté for (about 1 min.)

Add the water, lime juice, cilantro, and bring to a boil

Saute the ham very quickly in a pan, until crisp

Transfer the  pea mixture to a blender, and puree until smooth. Taste and adjust seasoning, as needed

Add the sauted ham on top of your soup

Decorate with  drops of crème fraiche, olive oil, cilantro, a few peas, and Espelette pepper if you have any