Pea and Prosciutto Soup
 
Prep time
Cook time
Total time
 
P S - It is a very simple recipe, feel free to omit the meat and add in some more vegetables like potato, parsnip or double the carrot quantity and feel free to change the herbs to whatever suits like Thyme or Rosemary. You will also need a slow cooker or a large heavy based pot with a lid to simmer over the stove
Author:
Serves: 6-8
Ingredients
  • 500g split green peas
  • 1 carrot chopped into a small dice (about ½ cup)
  • 1 stick celery chopped into a small dice (about half a cup)
  • 1 large onion chopped (about 1 cup)
  • 1 large handful of fresh mint leaves
  • a small prosciutto hock (I ended up using 2 thick slices 3cm, as the hock was too big)
  • 8 cups of hot water
  • freshly ground pepper
  • pinch of sea salt
Instructions
  1. Rinse the split peas well and put into the slow cooker.
  2. Throw the carrots, celery and onion into the slow cooker and give it all a mix.
  3. Gently embed the prosciutto slices into the vegetable and pea mix, scatter the mints leaves over and good grind of pepper.
  4. Pour the hot water in and turn the slow cooker on high and cook for about 6 hours or until the ham is falling apart and the peas have turned the mush and combined with the water to make a thick soup (mine took 5 hours on high setting then 1 extra hour on low). If you are using a big pot on the stove, the cooking time will be less, maybe 2½ hours on simmering heat, after you have brought it to the boil.
  5. Scoop the ham out carefully and shred. Using a stick blender puree the soup until almost silky, this will help to thicken the soup if it is a bit thin. At this point you can add a pinch of sea salt to taste.
  6. Return the ham back to the soup and stir through.
  7. Once it is done, serve in a bowl with a dollop of creme fraiche or lightly whipped cream.
Recipe by Dish and the Spoon at https://dishandthespoon.com/2013/02/20/thank-you/