Spring Pea Soup with Crisp Prosciutto
  • ¼ cup olive oil
  • 2 large shallots, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable or chicken broth
  • 32 oz bag of frozen peas
  • salt & pepper to taste
  • 6 thin slices Italian prosciutto
  1. Preheat your oven to 425 degrees.
  2. In a large pot over medium heat, add in the olive oil, garlic and shallots. Sauté until softened.
  3. Add in the broth and frozen peas. Simmer for 8 minutes. Puree with an immersion blender, season with salt and pepper and simmer for another 5 minutes or until the thickness of your preference.
  4. Place the prosciutto on a lined baking sheet and bake for 5-8 minutes until crisp.
  5. Serve a slice of prosciutto overtop the soup and finish with extra cracked pepper if you'd like.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2017/04/spring-pea-soup-crisp-prosciutto/