Pea Parmesan Soup
Serves: 8
  • 2 ounces prosciutto, thinly sliced
  • 6 Tablespoons butter
  • 1 cup finely chopped onion
  • ½ cup white wine
  • 6 cups chicken broth
  • 1 pound Yukon gold potatoes peeled and cut into ½ inch cubes
  • 1 ¼ pounds frozen peas
  • 3 ounces finely grated parmesan cheese
  • ½ teaspoon freshly ground black pepper
  • 2 Tablespoons white truffle oil
  • ¼ cup defrosted peas (optional garnish)
  1. Preheat the oven to 350 degrees. Place the prosciutto slices on a baking sheet that has been lined with parchment paper. Bake until browned and crispy, about 15-20 minutes. Let cool and then break the prosciutto slices into small pieces and set aside.
  2. Melt the butter in a 6 qt. saucepan over medium high heat. Add the onion and cook until translucent, approximately 5 minutes. Add the wine and cook for another 2-3 minutes. Raise the heat to high, add the chicken broth and the potatoes, and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender and can be easily pierced with a toothpick, about 5-7 minutes. Add the peas and cover the saucepan for 3 minutes.
  3. Remove the saucepan from the heat, uncover, and add the parmesan and freshly ground black pepper. Using a stick blender (also called an immersion blender) blend the soup in the saucepan until it has a creamy consistency and all of the peas and potatoes are pureed. Alternatively you can puree the soup in batches in a blender.
  4. Spoon the soup into bowls and serve with some crispy prosciutto pieces sprinkled in the center and white truffle oil drizzled in a circular pattern around the prosciutto. Garnish with some peas if desired.
Adapted from Fine Cooking Magazine
Nutrition Information
Serving size: 1 cup, Calories: 204, Fat: 13g, Saturated fat: 7g, Unsaturated fat: 6g, Trans fat: 0g, Carbohydrates: 8g, Sugar: 2g, Sodium: 913mg, Fiber: 1g, Protein: 11g, Cholesterol: 37mg
Recipe by Queen of My Kitchen at