A cozy addition to the menu is Herbed Pea Soup, a tasty vegetable blend seasoned with oregano, drizzled with olive oil, and topped with a dollop of crème fraîche and ruffles of crisped prosciutto. Although our Renaissance dinner progresses with other courses, the pairing of Herbed Pea Soup with Peasant Bread is a satisfying combination to keep in mind for a delightful autumn lunch.
Herbed Pea Soup
Makes 6 to 8 servings
Ingredients
- 2 tablespoons olive oil
- 1 (3-ounce) package thinly sliced
- prosciutto
- 1 cup chopped white onion
- 1 cup sliced celery
- 5 cloves smashed garlic
- 2 (32-ounce) packages vegetable broth
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 (16-ounce) package dried split peas
- 1 tablespoon fresh oregano
- Garnish: ground black pepper, fresh oregano leaves, olive oil, crème fraîche, flaked salt
Instructions
- In a Dutch oven, heat olive oil over medium heat. Cook prosciutto in batches, turning until crispy; set aside to let drain on paper towels. Reserve drippings in pan. Add onion and cook until soft and tender, 3 to 4 minutes. Add celery and garlic; cook for 2 minutes, stirring often. Add broth, kosher salt, pepper, peas, and oregano. Cover and bring to a boil. Reduce heat to low and cook until peas are soft, about 1 hour. Remove from heat and let stand for 30 minutes.
- Using an emersion blender, purée soup. Ladle into bowls and top with crispy prosciutto. Garnish with pepper, oregano leaves, olive oil, crème fraîche, and flaked salt, if desired.
