Pea Soup With Ham & Poached Egg
Turn the traditional Pea, Egg and Ham into something different and make this incredible soup…Easy and VERY Tasty
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Soup
- Cuisine: Starter
Scale
Ingredients
- 4 tablespoons olive oil
- 2 onions finely chopped
- 3 cloves of garlic chopped
- 1 litre of Vegetable stock
- 600 g of Garden Peas
- 6 stalks of Asparagus
- 150 ml of Double Cream
- 4 slices of Prosciutto
- 6 Eggs
Instructions
- Heat up the olive oil in a saucepan and when hot add the onions and garlic, cook for 10-15 minutes or until soft and golden
- Add the stock and cook until it reaches boiling point
- Add the peas and asparagus, cover the saucepan and cook for 30 minutes or until cooked and soft
- Put through a blender until it is all fully blended and return to heat
- Stir through the double cream and turn to a low heat to keep warm
- Roughly rip the prosciutto into small pieces and put into a saucepan and cook until it’s fully cooked.
- Add a saucepan of water to a saucepan, once simmering drop the eggs to make poached eggs. For a method on poaching eggs have a look at this video: http://www.improvemystyle.co.uk/how-to-poach-an-egg/
- Once done put the soup in bowls, top with the egg and sprinkle the ham with seasoning.
Nutrition
- Calories: 361
- Sugar: 8.6
- Sodium: 382.1
- Fat: 24.4
- Saturated Fat: 8.9
- Carbohydrates: 20.6
- Fiber: 6.2
- Protein: 15.9
- Cholesterol: 227.3
Find it online: https://amateurchef.co.uk/pea-soup-ham-poached-egg/