This soup has been on my menu for years! I make mine without the prosciutto and it is delicious. Go ahead and add it for another layer of great flavour.
This recipe will serve six.
8 tbsp butter or olive oil
1/3 cup shallots ( or onions) finely diced
1 head bibb or boston lettuce, washed and coarsely chopped
2 16-oz packages frozen green peas, defrosted
2 tsp sugar
2 tsp salt
4 cups chicken or vegetable broth
1 cup Parmesan cheese, grated (please use real Parmesan, not the stuff in the green container)
1 cup light cream
4 oz prosciutto
In a stockpot, heat the butter or oil over medium heat. Add the shallots and cook until softened and translucent. Add the salt, sugar, lettuce and peas (reserve 1/2 cup peas for garnish) to the pot, cover and cook gently for approximately ten minutes.
Transfer the peas to a food processor or blender and puree in batches. Return the mixture to the pan. Stir in the broth, cream, Parmesan cheese and prosciutto and heat gently for an additional ten minutes.