Fresh Pea Soup with Smoked Ham

August 29, 2018

Fresh Pea Soup with Smoked Ham

Serves: 4


  • Extra virgin olive oil
  • 2 potatoes, peeled and diced
  • 1 shallot, chopped
  • 500 ml hot vegetable broth (stock)
  • 500 g shelled fresh peas
  • 1 small bunch basil, chopped
  • 120 g smoked ham, cut into small strips
  • Piece of butter
  • Salt and Pepper
  • A few mint leaves, to garnish (optional)
  • Toasted bread, to serve (optional)


  • Heat a drizzle of oil in a large pan, add the potatoes and shallot, and cook over low heat for 5 minutes, or until soft but not browned.
  • Pour over the broth (stock) and cook over medium heat for 10 minutes, then add the peas and basil, adjust the seasoning if necessary, and cook for 5 minutes more.
  • Use an immersion blender to blend the soup until smooth and homogenous.
  • Melt the butter in a skillet (frying pan), add the ham, and gently fry over medium heat for 3–4 minutes until crisp. Drain on kitchen paper.
  • Garnish the soup with the crisp ham and a few mint leaves, and serve with slices of toasted bread.

Source: 'Eataly: Contemporary Italian Cooking'

About the Book: This beautiful cookbook, created in collaboration with Eataly, one of the greatest Italian food brands, features 300 landmark recipes highlighting the best of contemporary Italian home cooking.

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