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.
Step 4
Add the water to the vegetable and prosciutto mixture and bring to a boil. Add the peas and the fried slices.
Step 5
Simmer until the peas and vegetables are tender, about 15–20 minutes depending on the peas.
Step 6
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 7
Dice the separate 100 g serving bread and fry in the remaining 15 g butter until golden.
Step 8
Put the croutons in a tureen, heat the pea purée through, pour over them and serve immediately.
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