This recipe is from Cook’s Illustrated “The Best 30 Minute Recipe.” This recipe calls for you to fry prosciutto to add to the soup, and it really makes the soup. Also, because the prosciutto is salty, you may not need to season the soup with additional salt.
2 cups low-sodium chicken broth
2 cups low-sodium vegetable broth
1/4 cup white wine
1 teaspoon fresh thyme or 1/4 teaspoon dried
2 bay leaves
1 tablespoon vegetable oil
2 ounces prosciutto, thinly sliced
2 large shallots, minced
salt and ground black pepper
2 tablespoons all-purpose flour
1 1/2 pounds frozen peas
1 1/4 cups finely grated Parmesan cheese
1. Heat broth mixture: Bring broths, wine, thyme and bay leaves to boil, covered in large saucepan.
2. Cook prosciutto and saute shallots: Meanwhile, heat oil and prosciutto in large saucepan over medium-high heat. Fry until crisp, about 8 minutes. Leaving fat in pan, transfer prosciutto to paper towel-lined dish. Add shallots adn 1/2 teaspoon salt to pan and cook until softened, about 3 minutes. Stir in flour and cook for 1 minute.
3. Add broth mixture and vegetables: Slowly stir in broth mixture. Add peas, bring to simmer, and cook until peas are tender yet retain their green color, about 5 minutes. Remove bay leaves.
4. Puree, finish and season: Puree soup in batches in blender until smooth. Return pureed soup to pot and stir in 1 cup Parmesan. Return soup to brief simmer, then remove from heat. Season with salt and pepper to taste. Sprinkle individual bowls with reserved fried prosciutto bits and remaining 1/4 cup Parmesan and serve.