Pea & prosciutto soup

This sweet Mediterranean-inspired soup surprises with salty prosciutto. Dive in and explore Italy.

The ingredient of Pea & prosciutto soup

1. 3 tablespoons olive oil
2. 100g prosciutto
3. 1 leek, trimmed, halved lengthways, thinly sliced
4. 2 garlic cloves, crushed
5. 2 Massel vegetable stock cubes
6. 1.25L (5 cups) water
7. 600g (4 cups) frozen peas
8. 125g (1/2 cup) light sour cream
9. 60ml (1/4 cup) olive oil
10. 2 garlic cloves, finely chopped
11. 1 Turkish bread roll, thinly sliced

The instruction how to make Pea & prosciutto soup

1. Heat 1 tablespoon of oil in a frying pan over medium-high heat. Cook half the prosciutto for 1 minute each side or until crisp. Transfer to a plate. Break into large pieces. Reserve.
2. Heat the remaining oil in a large saucepan over medium heat. Coarsely chop the remaining prosciutto and add to the pan. add the leek and garlic and cook, stirring, for 3 minutes or until soft. Add stock cubes and water. Bring to the boil. add peas and cook, stirring occasionally, for 5 minutes or until just cooked. set aside for 5 minutes to cool slightly.
3. Meanwhile, to make garlic bread, heat oil in a frying pan over medium heat. Add the garlic and bread. Cook, turning, for 1-2 minutes or until golden.
4. Blend one-third of the pea mixture in a blender until smooth. Transfer to a clean saucepan. Repeat, in 2 more batches, with remaining pea mixture. Cook the soup over medium heat for 2 minutes or until heated through. Season with salt and pepper. Divide soup among serving bowls. Top with sour cream and reserved prosciutto. Serve with garlic bread.

Nutritions of Pea & prosciutto soup

calories: 366.148 calories
fatContent: 26 grams fat
saturatedFatContent: 7 grams saturated fat
carbohydrateContent: 17 grams carbohydrates
sugarContent: 6 grams sugar
fibreContent:
proteinContent: 13 grams protein
cholesterolContent: 21 milligrams cholesterol
sodiumContent: 790.37 milligrams sodium