This soup makes the perfect start to your dinner party, it's light and creamy packed full of flavour.
Here is what you'll need
Ingredients: serves 4
1 tablespoon olive oil
4 slices prosciutto
600ml chicken stock
8 sprigs of mint (leaves only)
450g frozen baby peas
100ml creme fraiche
salt & white pepper to season
So firstly were going to start with our procsuttio which is going to be our garnish, into a pan over a medium to high heat place the slices in, now you want this to be crispy but still juicy at the same time, so to help along with this I always had a small amount of olive oil to the pan when the prosciutto has buckled.
Once you’ve got it at that stage remove it from the pan and set aside in a warm spot.
Now onto the soup itself, into a pan over a medium heat, hit it with some olive oil and then were going to add the peas. Now I always use baby peas, these are frozen which is fine of course - the baby peas have a sweetness to them which is really nice and balances out with that salty procustio. So add them in and mix well with the oil, next I’m chopping up some fresh mint leaves, mint and peas go so well together and add a nice flavour to the soup. Season with salt and white pepper, now the reason I use white pepper in soups that I puree is I don’t want black pepper specks, I like my soups nice and clean looking.
Now add in the Chicken stock, now this is homemade and I will leave a link to my homemade stock recipe below - trust me homemade stocks make all the difference in these simple recipes.
Stir and slowly bring to a gentle bowl, once you’ve got it at this stage place the soup in the blender, make sure the lid is on securely and pulse it several times so the soup doesn’t rush up and blow off the lid because its very hot.
Now mix it for about 3 minutes, then add in some creme fraiche, which gives an added wonderful creamy texture to the soup. Mix again for another 3 minutes. Now the reason I mix it for so long is for two reasons, one the colour intensifies in this case a vibrant green, secondly it really binds all those flavours, the more you mix the better the flavour gets.
To serve, pour the soup into warm bowls, mix through some added creme fraiche, top with the procustio and to finish just a drizzle of extra virgin olive oil.