Martine Bertin-Peterson Provencal Recipes Soup Taste

Springtime Chilled Pea Soup with Crispy Prosciutto

Name: Chilled Spring Pea Soup with Crispy Prosciutto
Prep time: 15 min
Cook time: 20 min
Total time: 275 min
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 Half & Half Cream; 4 thin slices Prosciutto; Salt and freshly ground pepper

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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Prep Time 15 mins

Cook Time 20 mins

Total Time 4 hrs 35 mins

Course Soup

Cuisine French, Provencal

Servings people

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 Half & Half Cream
4 thin 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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Tags:Peas,Prosciutto,Soup

Martine Bertin-Peterson

Goût et Voyage, LLC was founded by Martine Bertin-Peterson to bring together her lifetime passions of travel, cooking and culture. Creating unforgettable memories, Martine serves as the escort for all Goût et Voyage culinary travel adventures and serves as chef de cuisine for customized cooking classes at home in Bucks County, PA.

Martine’s background and experience are as wide-ranging as her interests. She has decades of cooking experience gained through formal and informal cooking courses in the United States, France and Italy. Born in France and fluent in 5 languages, Martine has travelled to more than 50 countries across 5 continents. She has escorted travel groups throughout Europe and Latin America over the past 25+ years and for the past 5 years has focused on creating unique gourmet experiences for her clients in Provence.

President of the Alliance Française of Doylestown, PA. Martine currently resides in Pennsylvania with her husband who, along with her NYC-based daughter, are regular and willing subjects for her travel and culinary adventures.

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Springtime Chilled Pea Soup with Crispy Prosciutto