Laura’s pea soup with prosciutto and garlic ciabatta recipe

A warming and surprising take on the winter classic pea soup recipe. Laura got creative in the kitchen and used her Italian heritage to spice up this easy  mid week meal.


• 2 tablespoons olive oil
• 1 brown onion, finely chopped
• 1 large carrot, peeled and diced
• 2 cups vegetable stock
• 2 tablespoons chopped mint leaves
• 500g frozen green peas
• Extra olive oil
• 4 slices prosciutto
• 1 garlic clove, chopped in half
• Crusty ciabatta bread, sliced to 2 cm thick
Good quality citrus infused oil


Serves 4


1. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add onion and carrot.

Cook, stirring often, for approximately 5 minutes or until onion is soft.

2. Add stock and bring to the boil. Add peas, half the chopped mint leaves and season with pepper.

Return to the boil. Lower the heat and cook for a further 5-10 minutes or until peas are tender but still bright green. Remove from heat. Set aside to cool slightly.

3. Layer prosciutto on baking paper and place in 200oC oven for approximately 7 minutes, or until crispy.  Chop the prosciutto into thin slivers, approximately ½ cm thick.

4. Using a pastry brush, rub the remaining olive oil over both sides of the sliced bread and place on a grill or fry pan and toast on both sides.  Remove bread from the pan when done and rub both sides with one half of the garlic clove.

5. Add both garlic halves to the soup and blend, in batches, until smooth. Season with extra salt and pepper if required.

6. Ladle into serving bowls. Top with crispy prosciutto and remaining mint leaves.  Drizzle with citrus oil.  Serve with crusty garlic ciabatta.

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