The Italian Slow Cooker Fresh Pea Soup

Fresh Pea Soup with Parmigiano Reggiano

Fresh Pea Soup with Parmigiano Reggiano from The Italian Slow Cooker

The last couple of weeks have been awfully busy.  With Thanksgiving, Christmas, and New Year’s looming, lots of company coming and shopping and preparation to do, it’s nonstop from here on until January.  That’s why I am so thankful for my slow cooker.  I put in a few ingredients early in the day, go about getting things done, then come home to a hot cooked meal.  One less thing to worry about.

Every other day this week, I made a different slow cooker soup.  One day it was the Spicy Chicken and Vegetable Soup from The Mediterranean Slow Cooker.  Another day it was the Spinach and Egg Bouillabaisse from The French Slow Cooker.  Pictured above is the Fresh Pea Soup dusted with nutty Parmigiano Reggiano, a recipe from The Italian Slow Cooker.  Each recipe makes a big batch, so I was able to stash some of the leftovers in the freezer to enjoy another day.  Think of them as frozen assets.  Tomorrow I’ll make a beef stew in the slow cooker and then move on to starting the preparations for our Thanksgiving feast.

Here is the pea soup recipe.  I did not have any fresh mint on hand so I just left it out.  The soup is delicious either way.

 

FRESH PEA SOUP

            Prosciutto gives this soup a rich, hammy flavor.  Thawed frozen peas work great.

Serves 6 to 8

1 medium onion, chopped

2 tablespoons olive oil

3/4 cup chopped fresh mint

2 pounds fresh peas, shelled, or 2 10-ounce packages frozen peas, thawed

1 medium celery rib, chopped

1 medium carrot, chopped

3 ounces thickly sliced prosciutto, chopped

Salt and freshly ground pepper

Freshly grated Parmigiano-Reggiano

In a skillet, cook the onion in the olive oil over medium heat until very tender and golden brown, about 10 minutes.  Add 1/2 cup of the mint leaves and stir well.  Scrape the mixture into a large slow cooker.

Add the peas, celery, carrot, and prosciutto.  Add the water to cover by 1 inch.  Cover and cook 2 hours on low.  Let cool slightly.  Puree the mixture in a food processor or blender.

Gently reheat the soup if needed.  Stir the remaining 1/4 cup mint into the soup.  Taste for seasoning.  Serve hot sprinkled with the cheese.

Copyright 2010 THE ITALIAN SLOW COOKER by Michele Scicolone

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    • Michele Scicolone