Zuppa Prosciutto e Piselli

Pea and Prosciutto Soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

Large fresh peas have a distinctive floury texture which is perfect for this soup. It is cooked slowly with the hock or tough end from a prosciutto.


  • 2 kg (4.½ lb) peas, shelled (keep pods for the stock)
  • 250 g (9


To make the stock, gently simmer the prosciutto hock with the celery, one of the onions cut in half, the stalks of the mint, the carrots, pea pods and water to cover by 2.5 cm (1 in). This will take 1-1.½ hours.

Chop the remaining onion finely.

In a large, heavy saucepan, fry the chopped onion gently in the olive oil and the butter until light brown. Add half the mint leaves and