Prep : 10 Minutes
Cook : 20 Minutes
Serves : 4
- 4 sliced Prosciutto Crudo
- 1 tbsp oil
- 1 onion, chopped
- 1 potato, diced
- 400g frozen peas
- 1 litre vegetable stock
- 1 pot basil, leaves and stalks
- 4 tsp Greek yogurt
This unique pea and basil soup gives an Italian spin on an otherwise classically European dish. We promise you haven’t tried something like this before! The mixture of texture is really important for this to work. So, ensure your prosciutto is extra crispy before adding it. As always, fresh basil is recommended to give this meal the best flavour.
How to make pea and basil soup
- Preheat the oven to 200°C or gas mark 6.
- Place the prosciutto on a baking tray and bake for 6 to 7 minutes until crispy.
- Meanwhile, heat the oil in a large saucepan and fry the onion and potato for 3 to 4 minutes.
- Add the peas and stock. Bring to the boil, cover and simmer for 10-15 minutes until the potato is tender.
- Reserve 4 sprigs of basil and add the remaining leaves and stalks to the soup, puree with a stick blender. Season to taste.
- Divide the soup between 4 bowls, top with the crispy prosciutto torn into pieces. Finish with a small dollop of yogurt and the reserved sprigs of basil.
That’s it! Please let us know how you found this recipe in the comments below.
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