Directions

1. Preheat oven to 425 degrees. Place prosciutto in a single layer on a sheet pan lined with parchment.
   
2. In a Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the shallots and saute for 3 to 5 minutes, stirring occasionally, until tender and lightly browned. Add the garlic and cook for 1 more minute.
   
3. Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer for 5 minutes.
   
4. Puree with an immersion blender until coarsely pureed, season to taste with 1/2 teaspoon salt and 1/4 teaspoon pepper.
   
5. Roast prosciutto for 5 to 8 minutes, until crisp.
   
6. To serve, fill bowls with soup and place a slice of prosciutto on top then drizzle with olive oil.