In a large pot set over medium-high heat, combine the olive oil, onion, garlic, carrot, and celery. Add in the seasonings, and cook, stirring occasionally, until soft and fragrant.

Add in the frozen peas, followed by the broth.

Let mixture come to a boil, then lower to a simmer and allow to cook until all the vegetables are soft and cooked through.

Remove soup from heat, and puree using a blender until smooth.

Pour back into the pot, and stir in the cream. Add more salt or seasonings to taste {it will also depend on how salty your chicken/vegetable broth is}.

When ready to serve, heat the oil on high in a small frying pan.

Add in the ribbons of prosciutto, and cook until crisp.

Serve soup topped with a drizzle of cream, black pepper, and the prosciutto.