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Chilled Pea Soup Crispy Prosciutto

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 .
Prep Time 15 mins
Cook Time 20 mins
Total Time 4 hrs 35 mins
Course Soup
Cuisine French, Provencal
Servings 6 people


  • 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


  • 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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