PEA & MINT SOUP WITH CRISPY PROSCIUTTO STRIPS
A healthy green soup with contrasting salty, deeply savoury crispy ham bits for an added hit of flavour
Provided by Sara Buenfeld
Categories Lunch, Main course, Soup, Starter
Time 20m
Number Of Ingredients 7
Steps:
- Put the leeks, potato and stock in a pan and bring to the boil. Cover and simmer for 8 mins.
- Tip in the peas, cover and cook for 5 mins more. Take off the heat and blitz with a hand blender (or in a food processor) until smooth, then stir in the yogurt and mint.
- Meanwhile, lay the slices of prosciutto in a large non-stick frying pan in a single layer and heat until crisp. Allow to cool a little, then tear into strips, ready to sprinkle over the soup with some ground black pepper. Will keep in the fridge for 2 days.
Nutrition Facts : Calories 276 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 14 grams sugar, Fiber 14 grams fiber, Protein 20 grams protein, Sodium 1.9 milligram of sodium
FRESH PEA SOUP
Steps:
- Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
- *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.
FRESH PEA SOUP
This soup is known in France as Potage Saint-Germain, a name that comes from a suburb of Paris where peas used to be cultivated in market gardens. If fresh peas are not available, use frozen peas, but thaw and rinse them before use. Croutons make an excellent garnish!
Provided by Lizz C.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 17m
Yield 4
Number Of Ingredients 6
Steps:
- Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
- Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 10.3 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 6.3 g, Sodium 202.5 mg, Sugar 0.8 g
PEA SOUP WITH CRISP PROSCIUTTO
A quick to prepare, low-fat and delicious soup adapted from a recipe in the July 2008 issue of the 'Australian Table' magazine. Not as green as its recipe sibling - Recipe #135165 - this is basically a pea-ified version (if I can be allowed to coin that word) of a classic potato and leek soup, which is what drew me to the recipe. Potato and leek soups have always been a favourite of mine, one of those really safe, classic, always delicious combinations, and always SO much better if a home-made stock is used. The original version of this recipe specified 5 minutes preparation time. Such times are clearly determined on the assumption that all the ingredients are magically ready to go. My guess is that it would take me 5 minutes just to wash and chop the leeks, so I've increased the preparation time to 10 minutes. That still makes this a quick to prepare recipe. For a vegetarian version use a vegetable stock, such as my Recipe #135453 which makes productive use of all your vegetable peelings, and omit the prosciutto.
Provided by bluemoon downunder
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a pan over a medium heat and cook the leeks for 5 minutes, stirring until they have softened; add the potatoes, garlic and thyme and cook for 2 minutes; add the stock and bring to the boil over a high heat; reduce the heat and simmer for 10 minutes; add the peas and simmer for 10 minutes, until the potatoes are tender.
- Puree with a hand blender until the soup is smooth. If you like a bit of chunkiness in your soups, take out a portion of the soup before pureeing, then return it to the pot after you've finished pureeing the bulk of the soup.
- Meanwhile, place the prosciutto on a baking tray and cook it under a hot grill for 2-3 minutes each side, until crisp.
- Season the soup with salt and freshly ground black pepper, to taste, and serve it in bowls with prosciutto and crispy rolls.
- TIP: If you're a microwave rather than a grill user, or your grill is a bit dodgy, you may prefer to cook your prosciutto in a single layer between 2 double sheets of kitchen paper for a couple of minutes in the microwave. Because microwaves vary so enormously in heat, if using this option, err on the side of caution and just cook the prosciutto for a minute to start with.and then perhaps for an extra 30 seconds at a time until the prosciutto is how you want it. It's too delicious to waste. Not quite as crisp as grilled, but a useful alternative. Apologies if this is a method you've known for years! It's a useful tip if you're unfamiliar with it.
Nutrition Facts : Calories 249.8, Fat 5.5, SaturatedFat 2.4, Cholesterol 13.1, Sodium 394.6, Carbohydrate 39.5, Fiber 5.9, Sugar 8.5, Protein 11.3
SPANISH PEA SOUP WITH CRISPY HAM
Steps:
- In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and saute for 3 to 5 minutes, stirring occasionally, until tender and lightly browned. Add the garlic and cook for 1 more minute. Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer for 5 minutes. Puree with an immersion blender until coarsely pureed. (I like it to have some texture.) Alternatively, use a blender to puree the soup 1 cup at a time. Pour the soup back into the pot and season to taste. Depending on the saltiness of the stock, I may add up to another teaspoon of salt and 1/2 teaspoon pepper to give the soup a very bright flavor.
- Meanwhile, preheat the oven to 425 degrees. Place the ham in a single layer on a sheet pan and roast for 5 to 8 minutes, until crisp.
- Reheat the soup and serve in shallow bowls with a slice of crispy ham on top. Drizzle with a little olive oil and serve hot.
PEA SOUP WITH CRISP PROSCIUTTO
Provided by Melissa Clark
Categories dinner, soups and stews
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Place prosciutto slices on a baking sheet lined with parchment paper, and bake until crisp, about 18 to 20 minutes, turning once. Transfer to a plate lined with paper towels, and blot to remove excess oil. Cool.
- In a stockpot, heat 3 tablespoons olive oil and saute onions 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 shelled peas and sugar snaps 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 in small batches. Add salt and pepper to taste. Ladle into soup bowls, and drizzle with olive oil. Serve with crisped prosciutto on top.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 1 gram, Carbohydrate 35 grams, Fat 1 gram, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 672 milligrams, Sugar 9 grams
FRESH PEA RAVIOLI WITH CRISPY PROSCIUTTO
Provided by Claire Robinson
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees F.
- Heat the oil in a skillet, over medium heat. Add the prosciutto and cook until crisp. Remove and drain on paper towels. Set aside.
- Lightly oil a serving plate with some of the prosciutto crisping oil and put it in a warm oven until ready to serve.
- Drain the ricotta of excess moisture in a fine mesh sieve for 10 to 15 minutes.
- Bring a large pot of salted water to a boil over medium heat. Add the peas and blanch them until just tender, about 2 to 3 minutes. Transfer the peas to an ice water bath, to shock and stop the cooking and preserve the color. Keep the pot of hot water on the stove to cook the ravioli.
- Transfer the peas to a food processor and puree with the drained ricotta and salt and pepper, to taste. Put a teaspoon (or more depending on wonton size) of the pea mixture in the center of each wonton wrapper; avoid overfilling. Dampen the inside outer edges of wonton with water and fold, pinching around the borders to ensure that the ravioli is well sealed. Repeat with the remaining wonton wrappers and filling.
- Bring the pot of hot water to a boil over medium heat.
- Drop the ravioli, in batches, into the boiling water and cook until tender and the wrapper becomes slightly translucent, about 3 minutes. With a slotted spoon or skimmer, transfer the cooked ravioli to the lightly oiled serving plate. Drizzle with lemon infused olive oil and top with crispy prosciutto and a few peas. Serve immediately.
SPLIT PEA SOUP WITH CRISPY KIELBASA
One of my all-time favorite comfort foods is a bowl of split pea soup, dating back to the days when my mother served us canned pea soup with cut-up hot dogs (very '50s!). Now I prefer a big pot of homemade soup to serve with sautéed kielbasa on top. I love the way the earthy, creamy soup contrasts with the crispy, spicy sausage.
Provided by Ina Garten
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat 1/4 cup olive oil in a large (11 to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion, and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn't burn.
- Discard the thyme bundle, bay leaves, and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and purée. Return the purée to the pot, adding more chicken stock or water if the soup is too thick.
- To serve, heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan over medium heat. Add the kielbasa and sauté for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top.
- Make ahead: Reheat the soup over low heat, adding chicken stock or water to thin.
GARLIC SOUP WITH CRISPY PROSCIUTTO
A first course guaranteed to impress from Karen Mordechai of Sunday Suppers.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Using a sharp knife, trim the top off of each head of garlic, keeping the bulb intact. Place each bulb in a square of Reynolds Wrap® Aluminum Foil. Drizzle each bulb with 1 tablespoon of olive oil, sprinkle with salt, pepper and about 1 teaspoon of thyme leaves. Wrap foil around bulbs and place on a baking sheet. Bake for 30-35 minutes or until garlic is very tender. Open foil carefully by cutting along top with a sharp knife, allowing steam to escape; then open top.
- In a large pot over medium heat, add 2 tablespoons of olive oil. Add chopped shallots and saute on medium-high heat for 5 minutes. Add potatoes, remaining thyme and bay leaf. Squeeze the soft roasted garlic cloves into the pot. Saute for 3 minutes over medium heat. Stir in broth and 1 cup cream. Bring to boil and then reduce heat and simmer, stirring occasionally for 30 minutes or until potatoes are very tender. Remove from heat; let stand 10 minutes to cool. Remove thyme and bay leaf.
- For the prosciutto, preheat the oven to 350 degrees F. Place slices flat on a foil-lined baking sheet. Bake for about 15 minutes, or until crispy. Remove from oven and let cool slightly. Break the prosciutto into small pieces and set aside. In a blender, puree soup in batches until smooth; return to pot. Stir in remaining cup of cream and bring to a simmer. Season to taste with salt and pepper.
- Ladle soup into bowls and garnish with crispy prosciutto, lemon zest, a drizzle of olive oil and a sprinkle of smoked paprika. Finish with a few leaves of parsley.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 28 g, Cholesterol 89.7 mg, Fat 36.6 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 16.3 g, Sodium 575.8 mg, Sugar 1.5 g
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