Split Pea Soup With Prosciutto And Crispy Croutons - Aroma Professional ARC-3000SB Recipe Booklet

Split Pea Soup with Prosciutto
and Crispy Croutons
3 oz. prosciutto, chopped
2 cups split peas, cleaned and sorted
6 cups low-sodium chicken broth
3 large carrots, peeled, chopped
1 large yellow onion, peeled, chopped
2 ribs celery, chopped
1 tsp. salt
1 tsp. black pepper
½ baguette, thinly sliced, buttered and toasted
Place the peas, broth, carrots, onion, celery, salt and pepper in the inner pot and close the lid. Slow
cook for 4 to 5 hours.
Open the lid and remove 2 cups of soup from the inner pot and blend until smooth. Return to the
soup for 20 minutes to re-heat with Quick Rice and thicken the soup. Ladle into bowls for serving.
Place the prosciutto in the now empty inner pot. Press Sauté-Then-Simmer and sauté until crumbly.
Turn off the rice cooker and remove prosciutto.
Garnish each bowl with prosciutto and a toasted baguette slice.
Serves 6 to 8.
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