Spring Pea Soup with Crisp Prosciutto. This meal comes together so easily and quickly. It is a new favorite around here for its bright, fresh flavors.
I have to start by saying, this is not my recipe but it is too fabulous not to share! This one belongs to Ina and it is a must try! Just a handful of ingredients, minimal prep time and quick cooking this Spring Pea Soup with Crisp Prosciutto is perfection! Its super smooth, creamy, healthy and bright.
Please don’t mind my not so awesome pics with the shadow running through haha… i was getting this ready for dinner and decided it was too pretty and too tasty not to share and sort or rushed the pics.
I am a huge huge HUGE fan of soups… my kids don’t really love that about me because I make some sort of soup usually once a week. I have to say, that this is a new favorite! I only changed one small thing from Ina’s original recipe and that was just to add a little more broth then she did, I just prefer it smoother and a little thinner. So easy with just some shallot and garlic sautéed in olive oil. Throw in broth, frozen peas {fresh if available is awesome!}, salt and pepper, simmer, puree and enjoy!
You can leave it at that but I went ahead and topped it with the crisp prosciutto as Ina does and its perfection!!! I love that crisp & salty addition to the creamy soup.
- ¼ cup olive oil
- 2 large shallots, diced
- 3 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 32 oz bag of frozen peas
- salt & pepper to taste
- 6 thin slices Italian prosciutto
- Preheat your oven to 425 degrees.
- In a large pot over medium heat, add in the olive oil, garlic and shallots. Sauté until softened.
- Add in the broth and frozen peas. Simmer for 8 minutes. Puree with an immersion blender, season with salt and pepper and simmer for another 5 minutes or until the thickness of your preference.
- Place the prosciutto on a lined baking sheet and bake for 5-8 minutes until crisp.
- Serve a slice of prosciutto overtop the soup and finish with extra cracked pepper if you'd like.
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