half way through dinner, i asked hubby if he knew what type of soup he was drinking. he said, “it’s split pea,” in a rather matter-of-fact manner. except of course, that i had actually whipped up an arugula & prosciutto soup. so. . . if you’re a fan of split pea soup, here’s a handy little recipe on a rainy day!
Arugula & Prosciutto Soup
(makes about 2.5 quarts)
|Olive Oil||2 tbsp|
|Red Onion||1 large onion, cut in half and sliced ¼” thick|
|Potato||2 large ones, peeled and cubed into ½” chunks|
|Prosciutto||6 slices, cut into 1/2″ strips|
|Arugula||1 5 oz package|
|Chicken Broth||1 ½ quarts|
|Salt & Pepper||To taste|
- In a medium-sized dutch oven, heat olive oil and melt butter.
- Turn the heat down to medium low and allow onions to slowly caramelized. Be sure to stir the onions with a wooden spatula from time to time (takes about 20 minutes).
- Then, add in potatoes. Stir until the potatoes are coated with onions and olive oil.
- Next, add in prosciutto and saute until the fat is translucent.
- Pour the arugula into the pot and stir until it’s become wilted.
- Finally, add in the chicken broth. Put the cover on the pot and allow the soup to simmer but not boil on low heat for about 1-2 hours, or until the potato has softened.
- Turn off heat and use an immersion blender to puree the soup until smooth.
- Salt & pepper accordingly.