Pea & prosciutto soup

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

Recipe «Pea & prosciutto soup» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 3 tbsp olive oil, 100g prosciutto, 1 leek, trimmed, halved lengthways, thinly sliced, 2 garlic cloves, crushed, 2 vegetable stock cubes , 1.25L water, 600g frozen peas, 125g light sour cream , 60ml olive oil, 2 garlic cloves, finely chopped, 1 Turkish bread roll, thinly sliced.

Ingredients:

• 3 tbsp olive oil 
• 100g prosciutto 
• 1 leek, trimmed, halved lengthways, thinly sliced 
• 2 garlic cloves, crushed 
• 2 vegetable stock cubes 
• 1.25L water 
• 600g frozen peas 
• 125g light sour cream 
• 60ml olive oil 
• 2 garlic cloves, finely chopped 
• 1 Turkish bread roll, thinly sliced 

Instructions

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.