Pea Soup with Crisp Prosciutto
Bright, fresh, and incredibly comforting, this Pea Soup with Crisp Prosciutto is a vibrant twist on a classic favorite. Made with sweet frozen peas, fresh mint, and a touch of heavy cream, this velvety soup is both light and indulgent, perfect for any season. The real highlight is the topping—paper-thin slices of prosciutto that are pan-fried to crispy perfection, adding a savory crunch to every spoonful. Ready in just 35 minutes, this easy pea soup recipe pairs wholesome, simple ingredients with an elegant finish, making it an excellent choice for a quick weeknight dinner or an impressive starter for guests. Garnished with extra mint leaves, this dish is as beautiful as it is delicious—and it's gluten-free to boot!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 4 cups frozen peas
- 0.5 cup heavy cream
- 0.25 cup fresh mint leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 prosciutto slices
- 6 extra mint leaves, for garnish
Instructions
Heat a large pot over medium heat and add the olive oil and butter. Once the butter is melted, add the chopped onion and cook for 5-7 minutes, or until softened and translucent.
Add the minced garlic and sauté for an additional minute until fragrant.
Pour in the vegetable broth and bring to a gentle simmer.
Add the frozen peas to the pot and cook for 5 minutes, or until they are tender and heated through.
Remove the pot from heat and stir in the heavy cream and fresh mint leaves.
Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches using a blender, being cautious with hot liquids.
Season the soup with salt and black pepper. Taste and adjust seasoning as needed.
To prepare the crisp prosciutto, preheat a skillet over medium heat. Place the prosciutto slices in the skillet in a single layer and cook for 1-2 minutes on each side until crispy. Remove and set aside on a paper towel-lined plate.
Serve the hot pea soup in bowls, topped with a slice of crisp prosciutto and a fresh mint leaf for garnish.
Nutrition Facts
Calories |
2270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.5 g | 171% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 8469 mg | 368% | |
| Total Carbohydrate | 178.0 g | 65% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 59.7 g | ||
| Protein | 99.6 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 4792 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
