A gorgeous green pea and ‘fancy’ ham soup that is perfect for the winter days. This recipe I adapted from Donna Hay’s book Fast, Fresh, Simple. and have doubled in quantity to serve 4. It forms part of the ‘fresh’ component of the book – classic recipes that have been taken, transformed and injected with new life. The result is fresh, light, creamy and easy on the wallet. This dish can be made in under 30 minutes, but as usual, most of the leg work is in the preparation.
- 4 teaspoons olive oil
- 2 brown onions, finely chopped
- 3 cups (360g) frozen peas
- 2 potatoes, peeled and grated (I used medium-sized sebago)
- 2L (8 cups) vegetable or chicken stock (depending on your preference, I used vege stock)
- ½ cup mint leaves (this is mostly for taste. I’m not a big mint fan so only used a few leaves)
- 1 cup (250mL) single pouring cream
- 1 cup defrosted peas (no need to microwave, just leave out to soften whilst cooking the soup)
- Sea salt and cracked pepper
- Enough prosciutto for 4 (2 slices per person is perfect, so 8 slices in total)
- Crusty bread or toast to serve
- Heat up a saucepan over medium heat, then add the oil and chopped onion and cook until soft.
- Add the frozen peas, potato and stock and bring to the boil, cooking for 6 minutes or until the peas are tender.
- Add in the mint, cream and a generous crack of salt and pepper.
- Once this is all combined, place the mixture into a blender and whizz until smooth (this might need to be done in a few batches).
- Once blitzed, return the soup to the saucepan.
- Preheat a grill on high heat and grill the prosciutto for 1 minute or until crispy.
- Ladle the soup into 4 bowls. Divide up the defrosted peas and sprinkle into each. I added this element to the recipe as I found it nicer to have some sort of ‘bite’ to the dish against the smooth creaminess.
- Break up 4 of the crispy prosciutto into pieces and sprinkle into each bowl leaving the other 4 whole to serve. Serve with bread and enjoy.