Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup frozen peas
- 1/2 cup diced prosciutto
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Add the chicken or vegetable broth and bring to a boil.
3. Add the frozen peas and diced prosciutto and simmer for 10 minutes.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve the soup hot, garnished with grated Parmesan cheese and chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 24g
Carbohydrates: 12g
Protein: 14g
Substitutions for ingredients:
- Frozen peas can be substituted with fresh peas or canned peas.
- Prosciutto can be substituted with bacon or ham.
Variations:
- Add cooked pasta or rice to make the soup more filling.
- Substitute the heavy cream with coconut milk for a dairy-free option.
- Add chopped carrots or celery for extra flavor and nutrition.
Tips and tricks:
- Use a high-quality Parmesan cheese for the best flavor.
- If using a regular blender, be sure to blend the soup in batches and hold the lid down tightly to prevent hot soup from splattering.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of grated Parmesan cheese and a sprig of fresh parsley on top.
Garnishes:
Grated Parmesan cheese and chopped fresh parsley
Pairings:
Crusty bread and a simple green salad
Suggested side dishes:
Roasted vegetables or a grilled cheese sandwich
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
Be sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Soup alla Canavese is a traditional Italian soup from the Piedmont region of Italy. It is typically made with onions, potatoes, and beef broth, but this version features peas and prosciutto for a unique twist.
Flavor profiles:
Creamy, savory, and slightly sweet
Serving suggestions:
Serve the soup as a first course for a dinner party or as a comforting meal on a chilly evening.
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Region: Italian