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
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.
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