Indulge in the comforting embrace of our pea soup, a culinary symphony that harmonizes the delicate sweetness of peas with the savory depths of ham and crispy prosciutto. This classic soup finds rejuvenation in our recipe, where fresh or frozen peas mingle with aromatic vegetables sautéed in butter. A rich chicken broth forms the liquid foundation, enhanced by the smoky essence of ham and the tantalizing crunch of prosciutto. As a delightful accompaniment, we present you with two variations: crusty bread or airy popovers, each offering a unique textural contrast to the velvety soup. Embark on a culinary journey with us as we unveil the secrets behind this heartwarming dish, leaving you with a symphony of flavors that will linger in your memory.
Let's cook with our recipes!
FRESH PEA RAVIOLI WITH CRISPY PROSCIUTTO
Provided by Claire Robinson
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees F.
- Heat the oil in a skillet, over medium heat. Add the prosciutto and cook until crisp. Remove and drain on paper towels. Set aside.
- Lightly oil a serving plate with some of the prosciutto crisping oil and put it in a warm oven until ready to serve.
- Drain the ricotta of excess moisture in a fine mesh sieve for 10 to 15 minutes.
- Bring a large pot of salted water to a boil over medium heat. Add the peas and blanch them until just tender, about 2 to 3 minutes. Transfer the peas to an ice water bath, to shock and stop the cooking and preserve the color. Keep the pot of hot water on the stove to cook the ravioli.
- Transfer the peas to a food processor and puree with the drained ricotta and salt and pepper, to taste. Put a teaspoon (or more depending on wonton size) of the pea mixture in the center of each wonton wrapper; avoid overfilling. Dampen the inside outer edges of wonton with water and fold, pinching around the borders to ensure that the ravioli is well sealed. Repeat with the remaining wonton wrappers and filling.
- Bring the pot of hot water to a boil over medium heat.
- Drop the ravioli, in batches, into the boiling water and cook until tender and the wrapper becomes slightly translucent, about 3 minutes. With a slotted spoon or skimmer, transfer the cooked ravioli to the lightly oiled serving plate. Drizzle with lemon infused olive oil and top with crispy prosciutto and a few peas. Serve immediately.
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 SOUP WITH CRISP PROSCIUTTO
A quick to prepare, low-fat and delicious soup adapted from a recipe in the July 2008 issue of the 'Australian Table' magazine. Not as green as its recipe sibling - Recipe #135165 - this is basically a pea-ified version (if I can be allowed to coin that word) of a classic potato and leek soup, which is what drew me to the recipe. Potato and leek soups have always been a favourite of mine, one of those really safe, classic, always delicious combinations, and always SO much better if a home-made stock is used. The original version of this recipe specified 5 minutes preparation time. Such times are clearly determined on the assumption that all the ingredients are magically ready to go. My guess is that it would take me 5 minutes just to wash and chop the leeks, so I've increased the preparation time to 10 minutes. That still makes this a quick to prepare recipe. For a vegetarian version use a vegetable stock, such as my Recipe #135453 which makes productive use of all your vegetable peelings, and omit the prosciutto.
Provided by bluemoon downunder
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 249.8, Fat 5.5, SaturatedFat 2.4, Cholesterol 13.1, Sodium 394.6, Carbohydrate 39.5, Fiber 5.9, Sugar 8.5, Protein 11.3
PEA & MINT SOUP WITH CRISPY PROSCIUTTO STRIPS
A healthy green soup with contrasting salty, deeply savoury crispy ham bits for an added hit of flavour
Provided by Sara Buenfeld
Categories Lunch, Main course, Soup, Starter
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 276 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 14 grams sugar, Fiber 14 grams fiber, Protein 20 grams protein, Sodium 1.9 milligram of sodium
Tips for Making the Best Pea Soup with Crisp Prosciutto:
- Use fresh or frozen peas. Fresh peas are best, but frozen peas work well too. Avoid using canned peas, as they can be mushy.
- Don't overcook the peas. Peas should be cooked until they are tender but still have a slight bite to them. Overcooked peas will be mushy.
- Use good quality prosciutto. Prosciutto is the star of this soup, so it's important to use good quality prosciutto that is thinly sliced.
- Crisp the prosciutto before adding it to the soup. This will give the prosciutto a nice smoky flavor and make it extra crispy.
- Add a splash of white wine. White wine adds a nice acidity to the soup and helps to brighten the flavors.
- Season the soup to taste. Salt and pepper are essential, but you can also add other seasonings like garlic powder, onion powder, or paprika.
- Garnish the soup with fresh herbs. Fresh herbs like parsley, chives, or dill add a nice pop of color and flavor to the soup.
Conclusion:
Pea soup with crisp prosciutto is a delicious and easy-to-make soup that is perfect for a cold winter day. The soup is creamy and flavorful, with a nice smoky flavor from the prosciutto. The crispy prosciutto adds a nice crunch and texture to the soup. This soup is sure to be a hit with your family and friends.
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