This fresh spring pea soup is bright green and bursting with flavor! It features sweet peas, creamy broth, and crispy prosciutto on top for a delightful crunch.
Honestly, that crispy prosciutto makes this soup feel fancy without all the fuss. I love serving it warm with a sprinkle of mint for a refreshing finish. Yum!
Key Ingredients & Substitutions
Olive Oil: A good quality olive oil enhances the soup’s richness. If you can’t use olive oil, avocado oil or even a light vegetable oil can work fine as substitutes.
Onion: This ingredient builds a solid flavor base. If you prefer sweeter notes, try using shallots or leeks instead of regular onion.
Peas: Fresh peas are lovely in spring, but frozen peas are just as delicious and convenient. They work perfectly in this recipe without sacrificing flavor.
Tarragon: Tarragon gives a special herbal note. If it’s not available, fresh mint or basil can be great substitutes, adding a different but tasty twist.
Heavy Cream: For a lighter option, you can use half-and-half or even coconut milk for a dairy-free version. However, this will change the flavor slightly.
Prosciutto: This provides a salty, crunchy contrast. If you want a vegetarian option, crispy chickpeas or roasted seeds can replace the prosciutto, adding texture and a hint of saltiness.
What’s the Best Way to Puree the Soup Smoothly?
Pureeing the soup is key to achieving that silky texture. If you’re using an immersion blender, just dunk it into the pot and blend until smooth. It’s less messy and you don’t have to transfer hot soup!
- If using a traditional blender, let the soup cool slightly first. Fill the blender only halfway to avoid splattering.
- Always cover the lid with a kitchen towel as you blend, which keeps everything safe and avoids spurting hot liquid!
How to Make 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 fresh tarragon leaves (or substitute with fresh mint or basil)
- 1/2 cup heavy cream
- Salt and black pepper to taste
For the Crisp Prosciutto:
- 4 thin slices prosciutto
For Garnish:
- Fresh peas (optional)
- A drizzle of cream (optional)
- A pinch of ground black pepper or smoked paprika (optional)
- Crusty bread, for serving
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll need around 10 minutes for preparation and about 20 minutes for cooking. It’s a quick and delightful dish perfect for a spring meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté it for about 5 minutes, until it becomes translucent. Then, toss in the minced garlic and cook it for another minute until it’s fragrant. Your kitchen should smell amazing!
2. Cook the Peas:
Add the fresh or frozen peas along with the broth into the pot. Bring this mixture to a boil, then lower the heat and let it simmer for about 10 minutes. You want the peas to be tender for a nice, creamy soup.
3. Blend the Soup:
Once the peas are tender, remove the pot from the heat. Stir in the fresh tarragon leaves. Now, use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
4. Add Cream and Season:
Return the pureed soup to low heat. Stir in the heavy cream and season with salt and black pepper to taste. Keep the soup warm but don’t let it boil again.
5. Crisp the Prosciutto:
While the soup is warming, preheat a skillet over medium heat. Add the prosciutto slices and cook them for about 2-3 minutes on each side, until they are nice and crisp. Once done, remove them from the skillet and place on paper towels to drain excess fat.
6. Serve the Soup:
It’s time to enjoy your soup! Ladle it into bowls and garnish each with a few fresh peas, a drizzle of cream, and a slice of your crispy prosciutto. For an extra kick, sprinkle a pinch of black pepper or smoked paprika on top.
7. Enjoy with Bread:
Serve your vibrant, creamy spring pea soup immediately with some crusty bread on the side for dipping. Enjoy!
This soup is perfect for a light lunch or dinner, bringing the bright flavors of spring right to your table.
Can I Use Frozen Peas Instead of Fresh?
Absolutely! Frozen peas work wonderfully in this soup and are often more convenient. They don’t require thawing beforehand, just add them directly to the pot during cooking.
How Can I Make This Soup Vegan?
To make this soup vegan, simply replace the heavy cream with coconut milk or a plant-based cream alternative and omit the prosciutto. You can add crispy coconut or tofu for a flavorful topping instead!
How Long Will Leftovers Last?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, just warm it gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Add Other Vegetables to This Soup?
Yes! This soup is quite versatile. You can add other veggies like leeks or spinach for additional nutrients and flavor. Just sauté them along with the onion at the beginning for the best results.