arugula & prosciutto soup

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
Butter 1 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
  1. In a medium-sized dutch oven, heat olive oil and melt butter.
  2. 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).
  3. Then, add in potatoes.  Stir until the potatoes are coated with onions and olive oil.
  4. Next, add in prosciutto and saute until the fat is translucent.
  5. Pour the arugula into the pot and stir until it’s become wilted.
  6. 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.
  7. Turn off heat and use an immersion blender to puree the soup until smooth.
  8. Salt & pepper accordingly.


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