Pea soup with prosciutto

Category: First meal
Pea soup with prosciutto

Ingredients

peas 1/2 cup (1 US cup = 236.588237 milliliters)
onion 1 PC.
carrot 1 PC.
potatoes 1 PC.
prosciutto 3 slices
celery 1 stem
bouillon 3 liters

Cooking method

  • Everything is very simple. I do not pre-soak the peas. I wash and cook in chicken broth. After removing the foam, add finely chopped potatoes, carrots, onions and celery. I cook until the peas are boiled into porridge, about an hour. Dry prosciutto separately in a dry frying pan and add to the plate. Everything is ready and very tasty.

Time for preparing:

1 hour

Stiuder
And prosciutto is just a regular ham, right?
mka
Prosciutto is an Italian raw smoked ham of the highest quality, grated with spices and herbs.
Admin
For 3 liters of water ??? Are you sure? Was the water measured or was it poured by eye?

This soup is too runny! 1 potato, 0.5 cups of peas, 3 slices of ham ... specify the amount of water in the soup, please!

However, to each his own!
You can cook soup from the same products and thicker, pour less water.

And in my opinion there is still a green stalk celery floating in a bowl of soup, but you did not indicate it in the recipe
mka
Make it according to your taste.
Admin

Previously, I did not pay attention to this recipe, but here I carefully read the preparation and looked at the appearance of the soup.
The inconsistency is obtained in appearance with the declared ...

If you cook the peas before "I cook until the peas are boiled into porridge, about an hour." (words of the author) - then the color of the soup will be pea yellow and cloudy from boiled peas. Your broth is completely transparent and you can't see peas in the soup.

I went to experiment with this soup according to your recipe, I want to see why this color turns out
mka
My broth is transparent, because it is cooked over very low heat. And we have such peas, not like in Russia, I never get muddy, even if boiled. The photo is my personal, not borrowed. Peas below.
Admin

Then he can indicate in the profile your place of residence, and indicate (and maybe show) the variety of peas from which you are cooking!

Otherwise I’ll take our Russian peas tomorrow, and it’s boiled in less than an hour and I’ll get a broth of a completely different quality.
Or it is better to use chickpeas, so you need to cook it for 3 hours until it boils down
mka
Peas look the most common, green. I don't know, maybe it is being processed for storage. But I remember that when cooking peas there, that is, on the territory of the CIS, I also had a cloudy soup, no matter how many peas I washed.

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