This fresh spring pea soup is bright and delicious, featuring sweet peas blended until smooth. Topped with crispy prosciutto, it adds a fun crunch to every bite!
I love how vibrant this soup looks in my bowl—it’s like spring on a spoon! Perfect with some crusty bread for dipping. You’ll feel like a chef while enjoying this simple dish! 🌱
Key Ingredients & Substitutions
Olive Oil: This oil adds richness to the soup. For a different flavor, you can try avocado oil or even butter for added creaminess.
Onion: A medium onion is key for the base flavor. If you’re in a pinch, shallots or green onions can work, although the flavor will be a bit different.
Garlic: Fresh garlic cloves enhance the soup’s aroma. If you don’t have fresh, garlic powder is a decent substitute—just use half the amount to avoid overpowering the dish.
Fresh or Frozen Peas: Fresh peas are sweet and bright, but frozen peas are just as good and are often more convenient. If you have canned peas, they can work too but give them a quick rinse beforehand.
Mint Leaves: Fresh mint adds a refreshing touch. If mint is not available, basil or even a squeeze of lemon juice can add vibrancy to the soup.
Prosciutto: This adds a salty crunch! If you’re looking for a lighter option, crispy bacon or even turkey bacon can be good alternatives.
Heavy Cream or Crème Fraîche: These provide the creamy texture. If you’re watching calories or prefer a non-dairy option, you could try coconut cream or a blended cashew cream.
How Do You Blend Your Soup Smoothly?
Blending your soup to a smooth consistency can be tricky. Here are some tips to ensure you get it just right:
- Let the soup cool slightly before blending to prevent splattering.
- If using a regular blender, do it in small batches. Fill the blender no more than halfway, and remove the center cap to allow steam to escape.
- An immersion blender is super handy for this recipe! Just blend the soup right in the pot for easy cleanup.
- Blend until the soup is silky smooth. If it’s too thick, add a little more broth or water to reach your desired consistency.
How to Make Spring Pea Soup With Crisp Prosciutto
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups fresh or frozen green peas
- 4 cups vegetable or chicken broth
- ½ cup fresh mint leaves (optional, for added freshness)
- Salt and freshly ground black pepper, to taste
- ¼ cup heavy cream or crème fraîche, plus extra for garnish
- Additional fresh peas (for garnish)
For the Prosciutto:
- 4 slices prosciutto
Optional Side:
- Crusty bread or crostini (for serving)
How Much Time Will You Need?
This delightful soup will take about 15 minutes to prepare and another 10-15 minutes to cook. Make sure to allow time for crisping the prosciutto in the oven, which takes about 10-15 minutes. Overall, you should have everything ready in about 30-40 minutes!
Step-by-Step Instructions:
1. Prepare the Prosciutto:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper, then lay out the prosciutto slices in a single layer. Place them in the oven and bake for about 10-15 minutes until they are crispy. Once done, remove them from the oven and let them drain on paper towels.
2. Cook the Aromatics:
While the prosciutto is baking, grab a large pot and heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until the onion becomes soft and translucent. Then, toss in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.
3. Cook the Peas:
Next, stir in the green peas and combine them well with the onion and garlic mixture in the pot. Pour in your broth of choice (vegetable or chicken), and bring everything to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 10 minutes, or until the peas are nice and tender.
4. Blend the Soup:
After the peas are tender, take the pot off the heat. If you’re using them, add the fresh mint leaves now. Use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, you can carefully ladle the soup into a regular blender in batches, blending until you achieve a silky texture.
5. Finish the Soup:
Return the blended soup to low heat. Stir in the heavy cream or crème fraîche, and season it with salt and freshly ground black pepper to taste. Warm it gently, making sure not to boil it again.
6. Serve:
Now it’s time to ladle the soup into bowls. Add a generous dollop of crème fraîche or cream in the center, sprinkle some additional fresh peas for garnish, and top with a slice of that crispy prosciutto you made earlier. For an extra touch, serve it with crusty bread or crostini on the side.
This spring pea soup is not only vibrant and creamy but also boasts the delightful crunch and saltiness of crisp prosciutto, enhancing each spoonful. Enjoy your delicious creation!
Can I Use Dried Peas Instead of Fresh or Frozen?
Yes, you can use dried peas, but you’ll need to soak them overnight and cook them separately until tender before adding them to the soup. Dried peas usually require a longer cooking time, so adjust accordingly.
How Can I Make This Soup Vegan?
To make the soup vegan, simply omit the prosciutto and use vegetable broth instead of chicken broth. For creaminess, you can use coconut cream or a plant-based cream alternative in place of heavy cream or crème fraîche.
What Can I Use Instead of Mint?
If you don’t have mint, you can substitute with fresh basil or even a splash of lemon juice to brighten the flavor. Another option is to skip the herb entirely for a simpler taste.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so on the stove over low heat to avoid splitting the cream. You can add a bit more broth or water to adjust the consistency if needed.