CookEat Recipe
Pea and Prosciutto Purée Soup
A smooth pea soup made with prosciutto, vegetables and butter-fried bread, served over separate golden croutons.
Method
Steps
Step 1
Gather the ingredients: 400 g fresh shelled peas; 40 g prosciutto containing both lean and fat; 40 g butter for the soup base; 1 small young onion, about the size of an egg; 1 small carrot; A small pinch of parsley, a little celery and a few basil leaves; Salt and black pepper to taste; About 1.25 litres water; 2 small slices white bread, about 50 g, for thickening; About 15 g butter for frying the thickening bread; 100 g white bread for serving croutons; About 15 g butter for frying the serving bread.
Step 2
Finely chop the prosciutto, onion, carrot, parsley, celery and basil together. Cook in the 40 g butter with a little salt and pepper until the mixture begins to colour.
Step 3
Meanwhile fry the two small bread slices in 15 g butter until golden. Add the water to the vegetable and prosciutto mixture and bring to a boil. Add the peas and the fried slices.
Step 4
Simmer until the peas and vegetables are tender, about 15–20 minutes depending on the peas. Blend or pound the entire cooked mixture, including the prosciutto and soaked bread, then press through a fine sieve. Adjust with a little hot water to a pourable purée.
Step 5
Dice the separate 100 g serving bread and fry in the remaining 15 g butter until golden. Put the croutons in a tureen, heat the pea purée through, pour over them and serve immediately.
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