Pea Soup with Sweet Potato Hash and Crispy Prosciutto

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Pea Soup with Sweet Potato Hash and Crispy Prosciutto



Yield: 4 People

Ingredients:

Pea Soup:
1.5 lbs of Frozen or Fresh shucked Peas - Blanched for 20 Seconds
1/2 White onion - Julienne
4 Garlic Cloves - Minced
2-3 Cups of Vegetable Stock
Salt

Sweet Potato Hash:
1 Sweet Potatoes - Small dice
1/2 Spanish Onion - Small dice
4 Cloves Garlic - Minced
1 tsp of paprika
2 tbls Butter

1 Pack of Prosciutto - Pre-Cut Slices

Garlic Sprouts (optional)

Method:

Pea Soup:

Preheat oven to 350f. Start by placing a medium size pot on a stove top over medium heat. When pan is hot add a touch of vegetable oil and start sautéing your onions. Cook the onions for 5-6 minutes or until they become translucent. Then add the garlic and continue cooking for 2 minutes. Add the peas and veg stock, bring to a simmer and cook for 10 minutes. When finished blend the mixture in a blender until silky smooth. Place the mixture back into a clean pot, season with salt and place on low heat to keep warm.

Sweet Potato Hash:

In a medium size pan add a touch of vegetable oil and butter. Place on the stove top over medium high heat. Add the sweet potato and cook for 3-4 minutes, then add the onions, garlic and paprika. Cook for another 5-8 minutes or until the sweet potato is cooked through. Season with salt. Take off the heat and keep aside until needed.

Place strips of prosciutto on a baking tray lined with parchment paper. Place in the oven and cook for 15-20 minutes or until the prosciutto comes out crispy. Place a side and let cool.