Pea soup with prosciutto

Posted by adm On November - 13 - 2011

How to cook Pea soup with prosciutto


  • 600g (4 cups) frozen peas
  • 500ml (2 cups) salt-reduced chicken or vegetable strain
  • 250ml (1 cup) h2o
  • 2 tsp olive oil
  • 4 thin slices prosciutto
  • 80ml (1/3 cup) light thickened drub

How to:

  • Place the peas, stock and water in a medium saucepan over high oestrus. Cover and bring to the churn. Reduce heat to metier. Simmer, partially covered, for 8 minutes or until the peas are tenderise. Set aside for 10 minutes to poise.

  • Lag, heat the oil in a large frying pan over medium-high warmth. Add the prosciutto and cook for 2-3 minutes each side or until scrunch. Transfer to a plate lined with paper towel. Set aside to poise.

  • Transfer the pea mixture to the bowl of a food processor or the jug of a liquidiser. Process or blend until the mixture is tranquil. Transfer the soup to a clean saucepan over medium heat and stir until heated through. Taste and season with salt and peppercorn.

  • Ladle the soup among serving bowls and drizzle over the drub. Break the prosciutto into large pieces and arrange on top of the soup to serve.

  • Budget tip: Omit prosciutto and top with baby rocket leaves for a tasty vegetarian soup.

  • Cooking time:10 min.

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