Main Course
Pea and Prosciutto Soup
A fresh light summer soup
Ingredients
- 450 g frozen peas
- 1 large potato
- 1 onion
- 1 garlic cloves
- 1 tbsp butter
- 1 tbsp oil
- 6 slices prosciutto
- 125 ml cream
- 250 ml stock
Method
- In a large pot, melt oil and butter and sauté onion and garlic for 3-4 minutes, then add in potatoes and allow to sweat for a couple of minutes.
- Next add in frozen peas and cover with stock, season with salt and pepper and allow to simmer on a medium heat for 25-30 minutes until potatoes are tender.
- Place prosciutto on a lined baking tray and put in the oven for 12-15 minutes until crispy.
- Once the soup is ready, blend into a smooth consistency, pour in cream and season with extra salt and pepper if needed.
- If you wanted an extra smooth consistency you could then pass the soup through a sieve.
- Garnish with a drizzle of extra cream and crispy prosciutto.
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