Pea and zucchini soup with crisp prosciutto
This pea and zucchini soup features fresh vegetables, tender white rice, and aromatic spearmint, all enriched by savory chicken gravy. Topped with crispy prosciutto for added texture, it's a warming dish perfect for any occasion.
Cook time 25 min
Prep time 20 min
Ingredients:
1 tbsp olive oil1 tbsp butter
2 leeks
1/2 cup white rice
4 cups chicken gravy
3 cup peas
1 zucchini
2 tbsp spearmint
3 slices prosciutto
Pea & zucchini soup with crisp prosciutto is a delightful and savory soup that combines the freshness of peas and zucchini with the rich flavors of chicken gravy and leeks. This dish is elevated with the addition of spearmint and crispy prosciutto, adding unique and contrasting textures to each bite. Whether you are looking for a warming and satisfying meal or a vibrant starter for a dinner party, this zuppa is sure to impress your guests.
Instructions:
- Preheat your oven to 375°F (190°C).
- Place the prosciutto slices on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the prosciutto is crispy. Remove from the oven and set aside on paper towels to drain and cool.
- In a large pot or Dutch oven, heat the olive oil and butter over medium heat.
- Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until they are soft but not browned.
- Stir in the white rice and cook for another 2 minutes to lightly toast the rice.
- Pour in the chicken broth (or gravy) and bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the rice is tender.
- Add the peas and diced zucchini to the pot.
- Continue to cook for an additional 5-7 minutes until the vegetables are tender but still vibrant in color.
- Stir in the chopped spearmint and season the soup with salt and pepper to taste.
- Let the soup simmer for another 2 minutes to allow the flavors to meld.
- Ladle the soupa into bowls.
- Crumble the crisp prosciutto over the top of the soup just before serving to add a delightful crunch and salty hit.
Pea & zucchini soup with crisp prosciutto is not only flavorful but also nourishing. The combination of ingredients results in a beautifully balanced soup that showcases fresh, seasonal produce. The addition of crispy prosciutto provides a satisfying crunch, making this dish a memorable culinary experience. Enjoy this zuppa as a cozy meal on a chilly day or as an elegant appetizer to begin a special occasion.
Pea and zucchini soup with crisp prosciutto FAQ:
Bake the prosciutto slices in a preheated oven at 375°F (190°C) for 10-12 minutes, or until crispy.
The rice should be tender and cooked through after simmering in the chicken gravy for about 15 minutes. You can check by tasting a few grains.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
If you need a substitute for prosciutto, you can use crispy bacon or a vegetarian alternative like crispy tofu, keeping in mind that it will alter the flavor and texture.
Yes, you can substitute chicken gravy with vegetable broth for a vegetarian version, but the flavor will be lighter. Adjust seasonings as needed.
Cooking Tips:
- Thoroughly wash the leeks: Leeks can be sandy and gritty, so make sure to clean them well. Slice them down the middle and rinse under running water to remove any debris.
- Use freshly picked peas and zucchini: For the best flavor and texture, use fresh peas and zucchini from your local farmer's market or garden.
- Cook the rice separately: If you prefer the rice to have a specific texture, consider cooking it separately and adding it to the soup towards the end.
- Crisp the prosciutto perfectly: To get the perfect crispy prosciutto, bake the slices at 400°F (200°C) for about 10-15 minutes or until they are fully crisp.
- Blend half the soup: For a varied texture, blend half of the soup and leave the rest chunky. This will create a creamy base while preserving some of the whole vegetables.
- Adjust seasoning at the end: Taste the soup just before serving and adjust the seasoning with salt and pepper to enhance the flavors.
Nutrition Facts
4 ServingsCalories 390kcal
Protein 13g
Carbohydrates 60g
Fiber 7g
Sugar 10g
Fat 13g
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