Slow-Cooker Pea Soup With Crispy Prosciutto Chips
From Anna Monette Roberts, POPSUGAR Food
Ingredients
- 1 bag frozen peas
1 tablespoon olive oil
1/2 onion, chopped
1 garlic clove, minced
2 cups vegetable broth
Salt and pepper, to taste
Pinch cayenne pepper, or more to taste
1 (4-ounce) package prosciutto
Fresh parsley, for garnish
Directions
- Place peas, olive oil, onion, garlic, and vegetable broth in a slow cooker, and stir to combine. Cook on high for two hours.
- Using an immersion blender, blend until desired consistency is reached (you can make it really smooth or leave some pea chunks). If you don't have an immersion blender, transfer soup in batches to a blender and blend until smooth. Taste and adjust seasoning to your liking, adding more salt and pepper if necessary, and adding a pinch of cayenne pepper if you like it slightly spicy.
- Meanwhile, place prosciutto on a paper-towel-lined plate in a single layer with a little space in between (2 to 3 pieces at a time) and cover with another paper towel. Microwave until crispy, 30 seconds at a time (this will take two or three times).
- Divide soup into two bowls and top with crumbled prosciutto chips. Garnish with parsley. Serve warm.
Information
- Category
- Soup
- Cuisine
- North American
- Yield
- 3 servings