Pea and spring onion soup

Made with Prosciutto Crudo ·
Execution time
15 min
Difficulty

Ingredients

/home/ek41iafz/public_html/casamodena-parmareggio.com/wp-content/themes/bonterre/single-ricetta.php:68:string '<ul>
<li>600 g Cooked peas</li>
<li>2 Spring onions</li>
<li>1 litre Milk</li>
<li><strong>100 g Cured ham</strong></li>
<li>1 sprig Parsley</li>
<li>Croutons as required</li>
<li>Extra virgin olive oil as required</li>
<li>Salt as required</li>
<li>Pepper as required</li>
</ul>
' (length=280)
  • 600 g Cooked peas
  • 2 Spring onions
  • 1 litre Milk
  • 100 g Cured ham
  • 1 sprig Parsley
  • Croutons as required
  • Extra virgin olive oil as required
  • Salt as required
  • Pepper as required

Preparation

/home/ek41iafz/public_html/casamodena-parmareggio.com/wp-content/themes/bonterre/single-ricetta.php:84:
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  0 => 
    array (size=1)
      'passaggio' => string '<p>Start by concentrating on the homemade pasta: take the all-purpose flour, make a well in the centre and break two eggs into it, then start mixing everything by kneading. Rest the pasta for 30 minutes.</p>
' (length=208)
  1 => 
    array (size=1)
      'passaggio' => string '<p>In the meantime, prepare the filling: put the ricotta in a container, add the boiled and cut chard, along with the grated Parmigiano Reggiano, egg and salt and mix everything together with the grated nutmeg.</p>
' (length=215)
  2 => 
    array (size=1)
      'passaggio' => string '<p>Roll out the pasta with a rolling pin to obtain a thin sheet. Place the pasta on a work surface and place a teaspoon of filling (for each tortello) on top and then cover it with the pasta, try not to leave any air holes that could cause the tortello to break up during cooking.</p>
' (length=285)
  3 => 
    array (size=1)
      'passaggio' => string '<p>Then, cut out the tortelli with a pastry cutter wheel. It is important that the tortelli are a similar size to each other to ensure that each one is cooked properly.</p>
' (length=173)
  4 => 
    array (size=1)
      'passaggio' => string '<p>Put a pan full of salted water on to boil, once the temperature is reached, add the tortelli, which will be ready after 5 minutes.</p>
' (length=138)
  5 => 
    array (size=1)
      'passaggio' => string '<p>Prepare a dish that has some knobs of butter on the bottom, place the well-draned tortelli on top and cover with a layer of Parmigiano Reggiano on top.</p>
' (length=159)
1

Clean and cut the spring onions into rounds, then fry it gently in a pan with the extra virgin olive oil. Season with salt and pepper

2

Heat the pre-cooked peas in a saucepan with the milk and then, add the spring onions that havealready been browned. Emulsify it all with a hand-held mixer until you obtain a smooth and creamy consistency

3

Cut the cured ham into strips, then fry it with the croutons until crisp

4

Serve the pea soup with the crisp ham and toasted croutons, add a few rounds of spring onion and some fresh parsley. Finish with a drizzle of olive oil and sprinkle with salt and pepper