This vibrant spring pea soup is fresh and easy to make, packed with sweet peas and creamy goodness. Topped with crispy prosciutto, it adds a nice crunch to every spoonful!
Honestly, that prosciutto is a game changer! It’s like a tasty surprise that makes the soup even more special. I love serving it warm with a side of crusty bread—so cozy!
Key Ingredients & Substitutions
Olive Oil: This is used for sautéing the onion. You can substitute it with avocado oil for a neutral flavor or butter for a richer taste. I love a light drizzle of good quality olive oil at the end for extra flavor.
Onion: A medium onion gives a nice base flavor. You can swap it with shallots if you prefer a milder taste. I sometimes use leeks for an onion-like flavor with a sweeter note.
Garlic: Fresh garlic adds a wonderful aroma. If you are short on fresh garlic, garlic powder can work in a pinch, but use less—about 1/4 teaspoon for each clove.
Peas: Fresh peas are delightful, but frozen peas work just as well. They are often sweeter and just as nutritious. If you can’t find peas, try using green beans or spinach for a different twist.
Broth: Choose vegetable broth for a vegetarian option or chicken broth for more depth. Homemade broth is best if you have the time. In a hurry? Store-bought is totally fine!
Heavy Cream or Crème Fraîche: This adds creaminess. If you’re looking for a lighter version, coconut milk or yogurt can be good substitutes. I personally love crème fraîche for its tangy flavor.
Prosciutto: This provides a lovely crispy texture. If you want a meat-free option, crispy chickpeas or tofu can be a great alternative. I sometimes skip it entirely to keep things simple!
How Do I Blend Soup for the Best Texture?
Blending the soup smooth is a key step for that creamy feel. Whether you use an immersion blender or a regular blender, here’s how to get it just right:
- Allow the soup to cool slightly before blending; this reduces the risk of splatter.
- If using a regular blender, fill it no more than halfway and blend in small batches, holding the lid down with a towel.
- For an extra smooth texture, pass the blended soup through a fine mesh sieve after blending, if you’re up for it!
- Return the soup to the pot and reheat gently. This prevents it from sticking and burning on the bottom.
Spring Pea Soup With Crisp Prosciutto
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh or frozen green peas
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or crème fraîche (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Fresh thyme or dill, finely chopped
For the Toppings:
- 6 slices prosciutto
- Fresh or frozen whole peas (for garnish)
- A pinch of chili flakes or paprika (optional, for garnish)
How Much Time Will You Need?
This delicious spring pea soup takes about 15 minutes to prepare and around 15-20 minutes to cook. Including the time to bake the prosciutto, you’ll have everything done in under 40 minutes. Perfect for a quick yet fancy meal!
Step-by-Step Instructions:
1. Sauté the Onion:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion. Cook the onion for about 5 minutes, stirring occasionally until it becomes soft and translucent. This adds a lovely base flavor to the soup!
2. Add Garlic:
Next, toss in the minced garlic and cook for another minute. You’ll know it’s ready when it starts to smell wonderful and fragrant.
3. Cook the Peas:
Now it’s time to add the green peas, whether fresh or frozen. Pour in the vegetable or chicken broth and bring the mixture to a boil. Once it boils, reduce the heat and let it simmer for 10 to 15 minutes, or until the peas are tender.
4. Prepare the Prosciutto:
While the soup is simmering, preheat your oven to 375°F (190°C). Lay the prosciutto slices flat on a baking sheet lined with parchment paper. Bake them for about 8 to 10 minutes, or until they’re nice and crisp. Once done, take them out and set aside to cool.
5. Blend the Soup:
Using an immersion blender or a regular blender, blend the soup until it is smooth and creamy. If using a regular blender, be sure to allow steam to escape by removing the lid slightly from the center (use a towel to cover it to prevent splattering!).
6. Add Cream and Season:
Stir in the heavy cream (or crème fraîche) to make it rich and creamy. Add salt, pepper, and chopped thyme or dill to taste. Adjust any seasonings to your liking!
7. Warm and Serve:
If the soup has cooled down, return it to the pot and warm through gently. Then, ladle the soup into bowls and add a small dollop of cream or crème fraîche in the center. Scatter some whole peas on top and break the crispy prosciutto over the soup.
8. Garnish:
For an optional kick of flavor, finish it off with a light sprinkle of chili flakes or paprika to add a touch of heat and a beautiful color contrast.
9. Enjoy!
Serve immediately and enjoy the fresh, vibrant flavors of spring in every spoonful!
Can I Use Frozen Peas Instead of Fresh Peas?
Absolutely! Frozen peas work wonderfully in this recipe and will save you time. They’re often just as sweet and nutritious as fresh peas. Simply add them directly to the pot as the recipe instructs!
What Can I Substitute for Prosciutto?
If you prefer a vegetarian option or need a substitute, crispy chickpeas or oven-roasted mushrooms can add a nice crunch and depth of flavor! You can also use turkey bacon for a similar flavor and texture.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. You might want to add a splash of cream to refresh the texture!
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup a day in advance! Just store it without the cream and prosciutto in the fridge. When you’re ready to serve, blend in the cream and top with freshly crisped prosciutto before serving.
