This tasty pea soup is a budget-friendly winter warmer.
Ingredients
- 600g (4 cups) frozen peas
- 500ml (2 cups) Massel chicken style liquid stock
- 250ml (1 cup) water
- 2 teaspoons olive oil
- 4 thin slices prosciutto
- 80ml (1/3 cup) light thickened cream
Method
- Step 1Place the peas, stock and water in a medium saucepan over high heat. Cover and bring to the boil. Reduce heat to medium. Simmer, partially covered, for 8 minutes or until the peas are tender. Set aside for 10 minutes to cool.
- Step 2Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the prosciutto and cook for 2-3 minutes each side or until crisp. Transfer to a plate lined with paper towel. Set aside to cool.
- Step 3Transfer the pea mixture to the bowl of a food processor or the jug of a blender. Process or blend until the mixture is smooth. Transfer the soup to a clean saucepan over medium heat and stir until heated through. Taste and season with salt and pepper.
- Step 4Ladle the soup among serving bowls and drizzle over the cream. Break the prosciutto into large pieces and arrange on top of the soup to serve.
Nutrition
705 kj
Energy
8g
Fat Total
3g
Saturated Fat
8.5g
Fibre
13g
Protein
11g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: Omit prosciutto and top with baby rocket leaves for a tasty vegetarian soup.
- Author: Alison Roberts
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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