Pea Soup Recipe Created by Ruth Paget

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

Click here for:  Ruth Paget's Amazon Books

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Split Pea Soup Recipe Created by Ruth Paget

Split Pea Soup Recipe Created by Ruth Paget

I use a little chopped prosciutto at the end of cooking to add flavor to this high-fiber and high-flavor soup.  Sometimes I add cooked rice to the finished product to obtain a grain-legume combination, which according to Indians and vegetarians is a protein combination.  In any case, it tastes good.

You will need a crockpot to make this recipe.

Serves 4

Ingredients:

-1 cup dry split peas

-8 cups water for soaking peas overnight

-8 cups water for cooking peas + more as needed

-1 tablespoon olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-1 (32-ounce) container chicken broth

-4 slices chopped prosciutto

Steps:

1-Soak split peas overnight in water.  They will triple in size usually.

2-Drain and rinse the split peas the next day.  Place the split peas in the crock pot along with the onions, dry garlic, chicken stock, and water.

3-Cover the crockpot and turn the heat on to high.  Let cook for 10 hours or until the split peas are soft.

4-Turn the heat off and let the soup cool.  Insert an immersion blender and purée the soup till smooth.  Stir in the prosciutto.

5-Reheat the soup in individual bowls in the microwave and serve.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books 

Ruth Paget Selfie