Pea and prosciutto soup
- 250g prosciutto (ask your butcher for an end piece of Parma ham)
- 1 celery head, trimmed and coarsely chopped
- 1 red onion, halved
- 2 carrots, coarsely chopped
- 30ml (2 tbsp) olive oil
- 50g butter
- 1 red onion, finely chopped
- 1 bunch fresh mint, a few leaves reserved to garnish
- 2kg peas
- salt and freshly ground black pepper, to taste
- extra virgin olive oil, to drizzle
- Parmesan, grated, to serve
- crusty bread, to serve
For the stock, place the prosciutto, celery, onion and carrots in a deep pot. Cover with water and simmer gently for 1½ hours. Remove the prosciutto, strain the stock and discard the vegetables. Set aside.
Heat the olive oil and butter in a frying pan and sauté the onion until light brown. Add the mint and peas, and stir for 1 minute.
Add enough stock to just cover the peas. Reduce the heat and simmer gently until the peas are soft, about 20 minutes. Top up with the stock when needed.
Break the softest pieces off the prosciutto and blend briefly in a food processor with some of the stock until you have a coarse purée.
Remove half of the peas from the pot and pulse in a food processor with some of the stock. Return it to the pot, add the prosciutto purée and stir.
Season, drizzle with extra virgin olive oil and sprinkle with Parmesan. Garnish with the extra mint and serve with crusty bread.
To drink: Delaire Sauvignon Blanc 2008 has a hint of peas, celery and mint, with a lush texture that will help to balance this soup.