Pea Soup Recipe Created
by Ruth Paget
This
is a super easy soup recipe when you use canned peas. Frozen peas work well as well.
You
will need an immersion blender to make this recipe.
Serves
4
Ingredients:
-1
tablespoon olive oil
-1
large, peeled, and chopped onion
-1
teaspoon dry garlic
-1
(12-ounce) can peas with juice
-1
(32-ounce) container chicken broth
-32
ounces water
-1/4
cup chopped prosciutto
-1
cup cream
Steps:
1-Sauté
onion and garlic in olive oil for 5 minutes in a soup pot.
2-Add
peas with juice, chicken broth, and water to the soup pot.
3-Bring
soup to a boil and let boil for 5 minutes.
Remove soup from heat and let cool.
Insert an immersion blender and purée the soup until it is smooth.
4-Stir
in the prosciutto and cream.
Serve
with your favorite toast.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
 |
| Ruth Paget Selfie |
