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Pea soup with prosciutto

  • 0:05 Prep
  • 0:10 Cook
  • 4 Servings


  • 600g (4 cups) frozen peas
  • 500ml (2 cups) Massel chicken style liquid stock
  • 250ml (1 cup) water
  • 2 teaspoons olive oil
  • 4 thin slices prosciutto
  • 80ml (1/3 cup) light thickened cream


  • 1
    Place the peas, stock and water in a medium saucepan over high heat. Cover and bring to the boil. Reduce heat to medium. Simmer, partially covered, for 8 minutes or until the peas are tender. Set aside for 10 minutes to cool.
  • 2
    Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the prosciutto and cook for 2-3 minutes each side or until crisp. Transfer to a plate lined with paper towel. Set aside to cool.
  • 3
    Transfer the pea mixture to the bowl of a food processor or the jug of a blender. Process or blend until the mixture is smooth. Transfer the soup to a clean saucepan over medium heat and stir until heated through. Taste and season with salt and pepper.
  • 4
    Ladle the soup among serving bowls and drizzle over the cream. Break the prosciutto into large pieces and arrange on top of the soup to serve.

Source: taste.com.au


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