Pea Soup With Crisp Prosciutto Recipes

PEA SOUP WITH CRISP PROSCIUTTO

Steps:

• Melt the butter in a pan over a medium heat and cook the leeks for 5 minutes, stirring until they have softened; add the potatoes, garlic and thyme and cook for 2 minutes; add the stock and bring to the boil over a high heat; reduce the heat and simmer for 10 minutes; add the peas and simmer for 10 minutes, until the potatoes are tender.
• Puree with a hand blender until the soup is smooth. If you like a bit of chunkiness in your soups, take out a portion of the soup before pureeing, then return it to the pot after you've finished pureeing the bulk of the soup.
• Meanwhile, place the prosciutto on a baking tray and cook it under a hot grill for 2-3 minutes each side, until crisp.
• Season the soup with salt and freshly ground black pepper, to taste, and serve it in bowls with prosciutto and crispy rolls.
• TIP: If you're a microwave rather than a grill user, or your grill is a bit dodgy, you may prefer to cook your prosciutto in a single layer between 2 double sheets of kitchen paper for a couple of minutes in the microwave. Because microwaves vary so enormously in heat, if using this option, err on the side of caution and just cook the prosciutto for a minute to start with.and then perhaps for an extra 30 seconds at a time until the prosciutto is how you want it. It's too delicious to waste. Not quite as crisp as grilled, but a useful alternative. Apologies if this is a method you've known for years! It's a useful tip if you're unfamiliar with it.

PEA SOUP WITH CRISP PROSCIUTTO

Steps:

• Preheat oven to 325 degrees. Place prosciutto slices on a baking sheet lined with parchment paper, and bake until crisp, about 18 to 20 minutes, turning once. Transfer to a plate lined with paper towels, and blot to remove excess oil. Cool.
• In a stockpot, heat 3 tablespoons olive oil and saute onions with a pinch of salt over medium heat until soft but not browned, about 10 minutes. Add potatoes, another pinch of salt and just enough water to cover; cook until soft, about 15 minutes. Add shelled peas and sugar snaps with enough hot water just to cover them. Cover pot, and simmer until peas are tender, about 10 minutes. Remove from heat, and puree soup in a food processor or blender in small batches. Add salt and pepper to taste. Ladle into soup bowls, and drizzle with olive oil. Serve with crisped prosciutto on top.

SPANISH PEA SOUP WITH CRISPY HAM

Steps:

• In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and saute for 3 to 5 minutes, stirring occasionally, until tender and lightly browned. Add the garlic and cook for 1 more minute. Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer for 5 minutes. Puree with an immersion blender until coarsely pureed. (I like it to have some texture.) Alternatively, use a blender to puree the soup 1 cup at a time. Pour the soup back into the pot and season to taste. Depending on the saltiness of the stock, I may add up to another teaspoon of salt and 1/2 teaspoon pepper to give the soup a very bright flavor.
• Meanwhile, preheat the oven to 425 degrees. Place the ham in a single layer on a sheet pan and roast for 5 to 8 minutes, until crisp.
• Reheat the soup and serve in shallow bowls with a slice of crispy ham on top. Drizzle with a little olive oil and serve hot.

PEA & MINT SOUP WITH CRISPY PROSCIUTTO STRIPS

Steps:

• Put the leeks, potato and stock in a pan and bring to the boil. Cover and simmer for 8 mins.
• Tip in the peas, cover and cook for 5 mins more. Take off the heat and blitz with a hand blender (or in a food processor) until smooth, then stir in the yogurt and mint.
• Meanwhile, lay the slices of prosciutto in a large non-stick frying pan in a single layer and heat until crisp. Allow to cool a little, then tear into strips, ready to sprinkle over the soup with some ground black pepper. Will keep in the fridge for 2 days.

GARLIC SOUP WITH CRISPY PROSCIUTTO

Steps:

• Preheat oven to 350 degrees F. Using a sharp knife, trim the top off of each head of garlic, keeping the bulb intact. Place each bulb in a square of Reynolds Wrap® Aluminum Foil. Drizzle each bulb with 1 tablespoon of olive oil, sprinkle with salt, pepper and about 1 teaspoon of thyme leaves. Wrap foil around bulbs and place on a baking sheet. Bake for 30-35 minutes or until garlic is very tender. Open foil carefully by cutting along top with a sharp knife, allowing steam to escape; then open top.
• In a large pot over medium heat, add 2 tablespoons of olive oil. Add chopped shallots and saute on medium-high heat for 5 minutes. Add potatoes, remaining thyme and bay leaf. Squeeze the soft roasted garlic cloves into the pot. Saute for 3 minutes over medium heat. Stir in broth and 1 cup cream. Bring to boil and then reduce heat and simmer, stirring occasionally for 30 minutes or until potatoes are very tender. Remove from heat; let stand 10 minutes to cool. Remove thyme and bay leaf.
• For the prosciutto, preheat the oven to 350 degrees F. Place slices flat on a foil-lined baking sheet. Bake for about 15 minutes, or until crispy. Remove from oven and let cool slightly. Break the prosciutto into small pieces and set aside. In a blender, puree soup in batches until smooth; return to pot. Stir in remaining cup of cream and bring to a simmer. Season to taste with salt and pepper.
• Ladle soup into bowls and garnish with crispy prosciutto, lemon zest, a drizzle of olive oil and a sprinkle of smoked paprika. Finish with a few leaves of parsley.