Sunday, April 24, 2016

It's Spring! Peas, Parmesan and Prosciutto Soup

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.


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