This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com .
- 3 tablespoons EVOO – Extra Virgin Olive Oil
- 1/2 pound prosciutto (ask for the “ends”), finely chopped or pulse-ground in a food processor 
- 1 large fresh bay leaf
- 1 onion, finely chopped
- 2 cups chicken stock
- 4 to 5 cups shelled fresh peas
- Salt and pepper
- 1/2 cup chopped fresh flat-leaf parsley
In a large skillet , heat the EVOO, 3 turns of the pan , over medium heat. Add the prosciutto and cook until lightly browned, 3-4 minutes. Add the bay leaf and onion, cover and cook, stirring occasionally, to soften the onion, about 5 minutes. Add the stock and bring to a boil. Reduce to a simmer, add the peas and simmer for 5 minutes. Season with salt and pepper. Fish out and discard the bay leaf. Just before serving, toss in the parsley.