Pea Soup With Crisp Prosciutto

Name: Pea Soup With Crisp Prosciutto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 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

(3)

Recipe by bluemoon downunder

A quick to prepare, low-fat and delicious soup adapted from a recipe in the July 2008 issue of the 'Australian Table' magazine. Not as green as its recipe sibling - Recipe #135165 - this is basically a pea-ified version (if I can be allowed to coin that word) of a classic potato and leek soup, which is what drew me to the recipe. Potato and leek soups have always been a favourite of mine, one of those really safe, classic, always delicious combinations, and always SO much better if a home-made stock is used. The original version of this recipe specified 5 minutes preparation time. Such times are clearly determined on the assumption that all the ingredients are magically ready to go. My guess is that it would take me 5 minutes just to wash and chop the leeks, so I've increased the preparation time to 10 minutes. That still makes this a quick to prepare recipe. For a vegetarian version use a vegetable stock, such as my Recipe #135453 which makes productive use of all your vegetable peelings, and omit the prosciutto.

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READY IN: 40mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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