Heat olive oil in a saucepan and gently sauté onion, potatoes and garlic for a few minutes or until onions are soft.
Chop 50g of the coppa ham
, add to onions and sauté 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 8-10 minutes. Do not over cook or soup will loose 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.
Recipe reprinted with permission of Source Food