Springtime Chilled Pea Soup with Crispy Prosciutto
Martine Bertin-Peterson · Provencal Recipes · Soup · TasteBright 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 .
Ingredients
- 1 tablespoon canola oil
- 1 large onion finely chopped
- 4 cups Low-Sodium Chicken Stock or vegetable stock
- 2 boxes (10-oz) frozen peas thawed
- 10 ounces baby spinach about 10 cups
- 1/2 cup cream (10%)
- 4 thin slices Prosciutto
- salt and freshly ground black 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.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Simple Seafood Dish Shrimp in a Sweet Paprika Sauce
July 28, 2025
During our trip to Paris, I created this easy seafood dish after a trip to the Les Halles market. I used three vendors: Poissonnerie Chez Miguel for the excellent shrimp — their array of seafood was so fresh and beautiful (with thanks for allowing me to use the photo above of the shrimp); I bought …
Summer Soup Gazpacho with Goat Cheese Recipe from Moulin Castelas
July 22, 2025
If you’d like to taste some of the best olive oil in Provence, look no further than the Moulin Castelas, situated just below the famous fortress of Les Baux-de-Provence. The olive mill and adjacent property are in the Appellation d’Origine Protégée (AOP) Vallée des Baux de Provence in the Alpilles. This recipe for a perfect …
Make Lavender and Honey Ice Cream this Summer
July 14, 2025
Who doesn’t love ice cream on a hot summer day? This recipe combines culinary lavender and honey into a delicious ice cream that will “transport” you to Provence with every bite. Thank you to ElsaLenthal.com for allowing us to republish this recipe. Artisan Creations with Lavender Elsa Lenthal started Fuseaux de Lavande de Provence in …
5 Reasons Why We Love Aix-en-Provence
July 10, 2025
Today’s Aix-en-Provence was founded in 122 BC when the Romans moved from Entremont, an oppidum established by the Salyens, a Celtic-Ligurian tribe. The new settlement was Aquae Sextiae (“the waters of Sextius”), a tribute to the highly respected Roman consul Caius Sextius Calvinus. Strategically located, this new city had access to natural water sources. While …
No Comment