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Pea Prosciutto Soup


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

The ingredient of Pea Prosciutto Soup

  • 3 tablespoons olive oil
  • 100g prosciutto
  • 1 leek trimmed halved lengthways thinly sliced
  • 2 garlic cloves crushed
  • 2 massel 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

The Instruction of pea prosciutto soup

  • 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
  • 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
  • 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
  • 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

fatContent: 366 148 calories
saturatedFatContent: 26 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 17 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent: n a
cholesterolContent: 13 grams protein
sodiumContent: 21 milligrams cholesterol

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