Pea Soup With Crisp Prosciutto
- Ready In:
- 20 g butter
- 2 leeks, thoroughly washed and then chopped
- 3 garlic cloves, roughly chopped
- 1 teaspoon fresh thyme
- 3 medium potatoes, peeled and chopped (medium to large)
- 5 cups chicken stock
- 3 cups frozen peas
- 6 slices prosciutto, halved (or you may prefer to halve the prosciutto after it has been cooked)
- crusty bread, such as ciabatta, to serve
- salt, to taste
- fresh ground black pepper, to taste
- Melt the butter in a pan over a medium heat and cook the leeks for 5 minutes, stirring until they have softened; add the potatoes, garlic and thyme and cook for 2 minutes; add the stock and bring to the boil over a high heat; reduce the heat and simmer for 10 minutes; add the peas and simmer for 10 minutes, until the potatoes are tender.
- Puree with a hand blender until the soup is smooth. If you like a bit of chunkiness in your soups, take out a portion of the soup before pureeing, then return it to the pot after you've finished pureeing the bulk of the soup.
- Meanwhile, place the prosciutto on a baking tray and cook it under a hot grill for 2-3 minutes each side, until crisp.
- Season the soup with salt and freshly ground black pepper, to taste, and serve it in bowls with prosciutto and crispy rolls.
- TIP: If you're a microwave rather than a grill user, or your grill is a bit dodgy, you may prefer to cook your prosciutto in a single layer between 2 double sheets of kitchen paper for a couple of minutes in the microwave. Because microwaves vary so enormously in heat, if using this option, err on the side of caution and just cook the prosciutto for a minute to start with.and then perhaps for an extra 30 seconds at a time until the prosciutto is how you want it. It's too delicious to waste. Not quite as crisp as grilled, but a useful alternative. Apologies if this is a method you've known for years! It's a useful tip if you're unfamiliar with it.
Questions & Replies
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Even in the summer, I love warm soups and look for recipes that are simple and healthy. I really enjoyed the "fresh" flavor the frozen peas offered in this comfort meal and will certainly try this again. The proscuitto was a great addition. My biggest adjustment would be to change the ratio of peas to potatoes, as I found the later overwhelmed the flavors.
This is delicious! Very easy and quick. I made half the recipe using 2 small potatoes. But I had to use the full amount of proscuitto. I snacked on a few slices while the soup was simmering. Crispy proscuitto is fantastic. The leeks really add a nice, subtle flavor. Usually when I make pea soup I serve it with sliced french bread that I toast and then melt a little swiss cheese on top. I bet these would taste good with this soup. Great recipe!
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