FRESH PEA SOUP WITH CRISP PROSCIUTTO

FRESH PEA SOUP WITH CRISP PROSCIUTTO image

Yield 6 servings

Number Of Ingredients 6

Previous Next

5-7 slices of prosciutto
3 tablespoons olive oil (plus some extra for later drizzeling)
2 large oinions, chopped
3 large Yukon Gold potatoes, (about 1 1/2 pounds), peeled and cubed
3 1/2 cups fresh shelled peas (from 2 1/2 pounds shelled).
8 oz sugar snap peas (about 2 cups), trimmed

Steps:

1. Preheat oven to 325 degrees. Place prosciutto on baking sheet lined with parchment paper. bake 20 minutes, turning midway over. set aside to cool. 2. in stockpot, heat 3 tablespoons olive oil and saute oinions 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 all the peas 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 ibn small batches. add salt and pepper to taste. Ladle into soup bowls and drizzle with olive oil. Serve with crumbled crisped proscuitto on top.