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 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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