Soup 

1	tbs. olive oil
1	tbs. butter
1	onions
1	leek white only

2	garlic cloves
11/2	lbs. Pea pods emptied
5	cups chicken stock

Wash pods and cut into 1 inch pieces. Sweat onions, leeks and garlic in olive oil and butter. Add pods and chicken stock. Cook for 35 minutes and strain.

Garnish

1    tbs. carrot brunoise
1    tbs. leek brunoise
1    tbs. celeriac brunoise
1   tbs. olive oil
2    garlic clove
4   tbs. whole blanched peas
8   long tiny croutons

Prosciutto

Sweat carrot, leek and celeriac in olive oil with 1 garlic clove minced. Add whole blanched peas. Saute long croutons in olive oil with prosciutto and garlic clove smashed.

To Serve