Pea Soup With Prosciutto
Table of Contents
Introduction
Pea Soup With Prosciutto is a dish whose essence is somewhat in-between the plain dishes and the dishes that one would consider gourmand. Sweet peas combined with fatty prosciutto gives a cream and at the same time fresh taste, so it would be ideal for lunch or appetizer. Such additions as these yogurts and chives compare the thickness of the creams as well as add a touch of class. In this blog, I am going to reveal how to make a tasty Pea Soup With Prosciutto incorporating aspects of flavor, health and aesthetics.
Historical Background
Pea soup is one of the oldest soups whose origins date back to ancient societies where peas were popular. This simple dish has been gradually over time coming through other tastes and products and has been accepted as a refined soup in European food. Italian cured ham called prosciutto adds an extra level of richness to this simple dish in terms of flavor and moist texture. Fagioli and prosciutto are the peas and the ham respectively which symbolize the meeting of the simple and the luxury in the history of cooking.
Ingredients
- 450g/4 cups frozen petits pois (baby peas)
- 1.2 liters/5 cups vegetable stock
- 25g/1oz/2 tbsp butter
- 1 leek, sliced
- small bunch of fresh chives, coarsely chopped
- 1 garlic clove, crushed
- 300ml/¹½ pint/1/4 cups double (heavy) cream
- 90ml/6 tbsp Greek (strained plain) yogurt
- 4 slices prosciutto, roughly chopped salt and ground black pepper fresh chives, to garnish
Procedure
1 In a pan, the butter has to be melted. Now add the leek and the garlic and cook, covered, for about 4-5 minutes, until the leek is softly tender.
2 These should be stirred into the dish alongside petits pois, vegetable stock and chives. Add cold water gradually and bring the solution to boil then continue boiling for 5 minutes. Leave aside to cool for a little while. In order to do this, let the food cool for some time.
3 Pass the soup through a food processor or a blender until the mixture attains a paste like consistency. Empty into a bowl, mix in the cream and then add salt and pepper to your likeness. Refrigerate and let it chill for at-least 2 hours or preferably overnight.
4 When ready to serve, ladle the soup into bowls and add a spoonful of Greek yogurt to the center of each bowl. Sprinkle the chopped prosciutto over the soup and then add the chopped chives before you are ready to serve the soup.
Cooking Tips
1. Blending: To add even more texture smoothness to the soup it is recommended to mix the soup until it’s even. It is better to use a food processor or a blender but you can also use a whisk and a fork.
2. Seasoning: Two things that shouldn’t be taken in large quantities are sugar and salt. Because of this, it is recommended that one should not add salt while the prosciutto is still in the dish since it has been cured as a ham which is naturally salty.
3. Chilling: This type of soup preparation helps to infuse more flavors to the soup besides improving the end product’s taste given by the cold temperatures.
4. Garnishing: To make a fancy presentation, cut the chives into small bundles and put one bundle of the chives on every bowl according to the cook.
Customization
– Vegetarian Option: Omit prosciutto and replace with fried shallots, or roasted chickpeas.
– Lighter Version: Substitute the cream with more yogurt or coconut milk in order to make it less creamy.
– Herb Variations: If you are bored of using parsley you can change to other fresh herbs such as dill or mint among others.
Nutritional Benefits
| Ingredient | Nutritional Benefit |
| Peas | High in fiber, vitamins A, C, K |
| Prosciutto | Rich in protein, iron, sodium |
| Cream | Source of healthy fats, calcium |
| Greek Yogurt | Probiotic, protein-rich, calcium |
| Leeks | Good source of antioxidants |
Conclusion
Pea Soup With Prosciutto is a nice mix of peasant food and fancy cuisine at its best. This soup is terribly delicious, containing fair proportions of both the flavors and the textures and encompasses numerous other benefits of meal planning. It can be eaten cold on a summer’s day or hot for dinner, either way it is a lovely light dish that is guaranteed to get the wow factor.
Call to Action
Feeling up for it to try this recipe? Assemble all the requirements and let the miracle of turning regular peas into a delicious dish happen! Do not forget to print screen our meal pictures and let us feature it on Steamy Spoon. Please feel free to share here your variations and experience.
FAQs
1. Pea Soup With Prosciutto this soup served hot or cold?
This pea soup with prosciutto can be served both hot or cold. In summer treat, cold it before serving.
2. Can I substitute fresh peas for frozen peas in this recipe?
Yes, Definitely
3. What is a good vegetarian alternative to prosciutto in this soup?
Fried shallots, crispy tofu, or roasted chickpeas make great vegetarian.
4. What can I used instead of heavy cream?
Substitute- Greek yogurt, coconut milk, or a plant-based cream for a lighter sou
