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Pea & prosciutto soup
Pea & prosciutto soup
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Savory prosciutto adds a twist to this sweet Mediterranean soup, a taste of Italy.
Ingredients:
  • 54.60 gm olive oil
  • 100g prosciutto
  • 1 leek, trimmed, halved lengthways, thinly sliced
  • 2 vegetable stock cubes
  • 1.25L (5 cups) water
  • 600g (4 cups) frozen peas
  • 125g (1/2 cup) light sour cream
  • 60ml (1/4 cup) olive oil
  • 2 garlic cloves, finely chopped
  • 1 Turkish bread roll, thinly sliced
Instructions:
  • In a frying pan over medium-high heat, warm up 1 tablespoon of oil. Cook half of the prosciutto for 1 minute on each side until it becomes crisp. Transfer it to a plate, break it into large pieces, and set it aside for later use.
  • In a large saucepan over medium heat, heat the remaining oil. Coarsely chop the remaining prosciutto and add it to the pan along with the leek and garlic. Cook, stirring, for 3 minutes until soft. Add the stock cubes and water, then bring to a boil. Stir in the peas and cook for 5 minutes until just cooked. Let it cool slightly for 5 minutes before serving.
  • Prepare the garlic bread by heating oil in a frying pan over medium heat. Add in the garlic and bread, cooking and turning until golden for 1-2 minutes.
  • Puree a portion of the pea mixture in a blender until smooth, then transfer to a clean saucepan. Repeat this process twice more with the rest of the pea mixture. Heat the soup over medium heat for 2 minutes or until warmed. Season with salt and pepper. Serve the soup in bowls topped with sour cream and reserved prosciutto, alongside garlic bread.

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