Spring Greens Soup with Crispy Prosciutto

Name: Spring Greens Soup with Crispy Prosciutto
Ingredients: 5 tablespoons extra virgin olive oil, divided; 1/2 medium fennel bulb, diced; 1 tablespoon coarse sea salt, divided; 3 medium zucchini; 1 large bunch spinach (about 1 lb), rinsed and tough stems removed; 1/2 cup loosely packed flat leaf parsley; 2 cups English peas (from about 2 lbs. unshelled peas); 1 small head green garlic (or 2 cloves regular garlic), thinly sliced; 2 tablespoons fresh-squeezed lemon juice; 1 tablespoon white balsamic vinegar; 6 very thin slices prosciutto (serrano ham, jambon de Bayonne and pancetta are great also) (Optional); are great also) Pistachio oil, to garnish (or good quality extra-virgin olive oil); Edible flowers, to garnish (I used borage, chervil and thyme flowers from my garden)