Pea and prosciutto soup – Food & Home Magazine

Ingredients

• 250g prosciutto (ask your butcher for an end piece of Parma ham)
• 1 celery head, trimmed and coarsely chopped
• 1 red onion, halved
• 2 carrots, coarsely chopped
• 30ml (2 tbsp) olive oil
• 50g butter
• 1 red onion, finely chopped
• 1 bunch fresh mint, a few leaves reserved to garnish
• 2kg peas
• salt and freshly ground black pepper, to taste
• extra virgin olive oil, to drizzle
• Parmesan, grated, to serve
• crusty bread, to serve