Crispy Prosciutto Topped Split Pea Soup with Asiago & Onion Scones
3 – 4 hours
About this Recipe
By: Morgana Jane
This is a simple split pea soup that all of our children were raised on. True, it takes a good 3 – 4 hours to make, but most of that time is downtime. Toss the peas into the water with a bit of seasoning and let it do its thing. All you really have to do is mind the temperature and give it a stir every now and again – and, the payoff is delightful! A thick, delicious, warm, and comforting dinner that’s just perfect for chilly nights. So fire up that heavy bottom soup pot of yours and get ready to do not much of anything until it’s time to pop the scones into the oven!
2 c split green peas
11 c water and more as the peas break down
1 tsp salt
15 cracks black pepper
2 bay leaves
2 tsp basil
6 slices prosciutto, crispified
- 3 c flour
- 1/3 c natural sugar
- 1 tsp salt
- 1 tbsp baking powder
- 1/2 tsp baking soda
- ¾ c cold butter, cubed
- 1 c kefir (milk will do it you don’t have kefir)
- 1 egg
- 1 c grated Asiago cheese (or any cheese you like!)
- 1/4 c green onions, chopped (optional)
- Rock salt & garlic granules to finish
Step by Step Instructions
Add the split peas, bay leaves, salt, pepper, and water to a large, heavy-bottom soup pot (heavy bottom is important here otherwise the peas will stick to the bottom of the pot as they break down and they will burn giving the soup a not so awesome flavor).
Turn the heat to high and bring everything to a hard boil (uncovered) for about 20 minutes, stirring occasionally, then turn the heat to medium and maintain a moderate boil for a couple of hours. You can pretty much ignore the soup from this point forward, giving it a stir every now and then as the peas continue to break down.
I keep a small jug of water beside the stove to add to the pot if the soup is getting too thick so just add a splash now and then when you give it a stir to keep it at a soupy rather than stewy consistency.
Once the soup has been on for 2 hours add the basil, turn the heat to medium low and keep it just under a boil until it is done, adding more water and stirring occasionally as required.
When you are about 45 minutes away from serving dinner, get the scones going. (Not into making scones? Add 4 of your favorite pre-made savory scones to your shopping list!).
Set the oven to 400° and line two baking sheets with parchment.
Whisk the flour, sugar, salt, baking powder and baking soda together in a large bowl. Add the butter cubes and cut the butter into the dry ingredients to pea size with a pastry cutter or two knives.
In a smaller bowl whisk the kefir (or milk) and egg together.
Add the cheese and onions to the dry ingredients and mix well, then gently add the liquid into the center of the dry ingredients and mix until just combined. I start this process with a spoon, and finish mixing it with my hands, gently rolling and folding the stray dry ingredients into the dough.
Once everything is sticking together divide the dough in half and remove to a floured surface. Gently form each half into a ball and use your hands (or a rolling pin) to press the dough into a circle with a thickness of about ¾”. Cut the rounds into 6 or 8 wedges and place them, well-spaced, on the baking sheets, (you can brush the tops of the scones with beaten egg or a little kefir (or milk) and sprinkle with garlic granules and rock salt if you like) and pop the pans into the oven, side by side, for about 16 minutes – until golden brown.
While the scones are in the oven place the prosciutto in a heavy skillet over medium high heat and cook until good and crispy – set aside.
When the scones are browned to perfection remove them to a rack to cool for a few minutes, then transfer to a serving plater and serve your soup to four soup plates. Crumble a bit of crispy prosciutto overtop then sit down and enjoy the warm and comforting flavors of this classic wintery dinner – and be sure to have plenty of butter on hand to slather over the warm scones!