Pea-Mint-Soup with Prosciutto di San Daniele Chips Grana Padano Dumblings

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Pea-Mint-Soup with Prosciutto di San Daniele Chips Grana Padano Dumblings


. Difficulty: Medium . Serves: 4 people . Preparation time: 1 hour . Variety: Soups


For the soup:
2 spring onions
125 g floury potatoes
1 table spoon of butter
100 ml white vine
150 g frozen peas
600 ml vegetable broth
salt and pepper, nutmeg
50 g mint leafs
100 g crème fraîche
125 ml whole milk
2 slices of Prosciutto di San Daniele cut in fine strips 
For the dumplings: 
30 g butter
1 egg
1 tablespoon breadcrumbs
1 tablespoon of grated Grana Padano


Whisk the butter with the egg until frothy, add breadcrumbs and mix the grated cheese into the mixture and season with pepper and nutmeg. Boil salted water and form dumplings with the help of two espresso spoons. Put the dumplings into hot but not boiling water and let them simmer for 5 minutes. Take out the dumplings and reserve until the soup is ready
Finely dice the spring onions. Peel the potatoes and dice as well. Sauté together in the hot butter. Deglaze the pan with wine and let it thicken. Add the peas and broth. Season with salt, pepper and nutmeg. Bring it to the boil and let it simmer at a medium heat for around 10 minutes.
Wash and dry the mint and coarsely chop the leaves, leaving 2 whole. Add the mint and crème fraîche to the soup and blend.
Heat again for a couple of minutes, with the dumplings. 
Season with salt, pepper, nutmeg and a pinch of sugar. Heat up the milk and blend until smooth and frothy. Cut remaining mint leaves into strips. Serve soup in cups and arrange milk foam on top. Finish with some nutmeg and Prosciutto strips.
Andreas Berndt