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Creamy Spring Pea Soup Recipe with Crispy Prosciutto

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A quick and easy creamy spring pea soup topped with crispy prosciutto, perfect for celebrating fresh spring flavors with a comforting twist.

Ingredients

Scale
  • 4 cups fresh or frozen peas (about 600g / 21 oz)
  • 6 slices prosciutto
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable stock (1 liter / 4.2 cups)
  • 1/2 cup heavy cream (120 ml / 4 fl oz)
  • 2 tablespoons olive oil
  • A handful fresh mint leaves, chopped (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Lay the prosciutto slices flat and cook until crisp, about 2-3 minutes per side. Remove and drain on paper towels. Set aside.
  2. In a soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the finely chopped onion and cook until translucent, around 5 minutes, stirring occasionally.
  3. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
  4. Pour in the peas and vegetable stock. Bring to a gentle boil, then reduce heat and simmer for 10 minutes until peas are tender but still bright green.
  5. Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. If using a regular blender, blend carefully in batches and return to the pot.
  6. Stir in the heavy cream and chopped fresh mint leaves. Warm the soup over low heat for 2-3 minutes without boiling to prevent curdling.
  7. Season with salt and freshly ground black pepper to taste, keeping in mind the saltiness of the prosciutto.
  8. Ladle the soup into bowls and garnish with crumbled or whole crispy prosciutto slices. Optionally, drizzle with olive oil and sprinkle fresh mint.

Notes

If the soup is too thick after blending, add more vegetable stock or water to reach desired consistency. Crisp prosciutto carefully over medium heat to avoid burning. Stir cream in off heat or on very low heat to prevent curdling. Frozen peas can be used as a convenient alternative to fresh peas. For a vegan version, substitute heavy cream with coconut or cashew cream and prosciutto with roasted chickpeas or crispy tofu.

Nutrition

Keywords: spring pea soup, creamy pea soup, prosciutto soup, easy soup recipe, spring recipes, quick soup, vegetarian option, gluten-free soup

Find it online: https://katedishes.com/creamy-spring-pea-soup-recipe-with-crispy-prosciutto-easy-and-perfect-for-spring/