Springtime Chilled Pea Soup with Crispy Prosciutto
Bright green blades of grass and the first signs of flowers pushing through the earth silently scream, “Spring is here!” This recipe for a refreshing green Chilled Pea Soup is the culinary equivalent. The broth is simple to make ahead of time ideally the day before.
Just before serving the soup prepare the prosciutto to a crispy texture and add as a garnish on top of each bowl. The result is a tasty balance of sweet, new peas and salty prosciutto in every spoonful.
Here is another recipe for spring pea soup. (This one is served warm).
Chilled Spring Pea Soup with Crispy Prosciutto
This bright green soup is easy to make and can be made ahead of time. Serve a bowl of this spring as a starter course for your next dinner party .
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Chilled Spring Pea Soup with Crispy Prosciutto
This bright green soup is easy to make and can be made ahead of time. Serve a bowl of this spring as a starter course for your next dinner party .
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| Servings | Prep Time |
| 6people | 15minutes |
| Cook Time | Passive Time |
| 20minutes | 4hours |
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Ingredients
- 1tablespoon Canola Oil
- 1large Onionfinely chopped
- 4cups Low-Sodium Chicken Stockor vegetable stock
- 2boxes (10-oz) Frozen Peasthawed
- 10ounces Baby Spinachabout 10 cups
- 1/2cup Half & Half Cream
- 4thin slices Prosciutto
- Salt and freshly ground pepper
Instructions
- In a large saucepan, heat the canola oil.
- Add the onion and cook over low heat, stirring, until softened, about 5 minutes.
- Add 4 cups of chicken stock and bring to a boil.
- Add the peas and simmer for 5 minutes.
- Add the spinach and cook until wilted.
- Strain the vegetables, reserving the cooking liquid.
- Transfer the vegetables to a blender; add 1 cup of the cooking liquid and puree until very smooth.
- Return the puree to the same saucepan and stir in additional liquid until it reaches the desired consistency.
- Taste for seasoning. Add salt and pepper to taste.
- Add 1/2 cup half and half.
- Let soup cool and refrigerate at least 4 hours or overnight.
- Pre-heat oven to 400 degrees.
- Place prosciutto slices on a cookie sheet and bake for 8 minutes or until crisp.
- Drain on paper towel.
- Break prosciutto into pieces
- Remove soup from refrigerator 1 hour before serving.
- Ladle soup into bowls and garnish with prosciutto pieces.
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