green pea soup with crispy prosciutto

Hello, darlings! Seems like my soup obsession is still alive and well, and honestly I can't stop brainstorming new flavor combinations to whip up 😉 Today's original plan was corn chowder {which, let's be honest, is probably still happening soon}, but as I was digging in the freezer for a bag of corn, I found five bags of frozen peas. WELL. So my plans changed from corn to a creamy, dreamy green pea soup! I decided to get some inspiration from the classic ham and split pea soup, and garnish my soup with some delicious crispy prosciutto. Oh so yum!

I have seriously always loved peas, ever since I was little, and I can't fathom why other people don't like them. I think they are so yummy, so of course the idea of pea soup sounded delicious to me! I was pleasantly surprised that my dad and brothers, who don't love peas as much as I do, also scarfed their bowls down. I have an inkling that the crispy prosciutto on top didn't hurt 😉 The combination of creamy, earthy, slightly sweet soup and crunchy, salty prosciutto is beyond perfect!

This fantastic green pea soup starts in the same way most of my soups do: carrots, onions, celery, and garlic sauteed in olive oil until soft and fragrant. The Italian soffritto is where it's at, y'all. Who knew vegetables could pack so much flavor?! Something different about this soup, however, is that you don't want to let it simmer for as long as possible. Usually it's a good thing, but in this case, cooking the peas too long causes their pretty, vibrant green color to turn into a mushy shade of gray that is anything but appetizing. The flavor will still be good, but it probably won't look as tasty. So the good thing is that this soup comes together super quickly! You cook all the veggies until they're just soft and cooked through, then puree everything, toss it back into the pot, and stir in some heavy cream or half-and-half for some added richness. Saute the prosciutto, sprinkle it on top of your soup, and you're all done!

Print Recipe

green pea soup with crispy prosciutto

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Meat &amp, Seafood

Servings: 6

Author: Valentina | The Baking Fairy

Ingredients

• 1 tablespoon olive oil
• ½ white onion diced
• 2-3 carrots sliced
• 2-3 ribs of celery diced
• 2 crushed garlic cloves
• 24 oz {2 bags} frozen peas
• 4 cups chicken or vegetable broth
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ¼ teaspoon turmeric
• 1 teaspoon salt {more or less to taste}
• ½ cup heavy cream or half-and-half
• *for the topping*
• 4-6 slices prosciutto cut into ribbons
• ½ teaspoon olive oil

Instructions

• In a large pot set over medium-high heat, combine the olive oil, onion, garlic, carrot, and celery. Add in the seasonings, and cook, stirring occasionally, until soft and fragrant.
• Add in the frozen peas, followed by the broth.
• Let mixture come to a boil, then lower to a simmer and allow to cook until all the vegetables are soft and cooked through.
• Remove soup from heat, and puree using a blender until smooth.
• Pour back into the pot, and stir in the cream. Add more salt or seasonings to taste {it will also depend on how salty your chicken/vegetable broth is}.
• When ready to serve, heat the oil on high in a small frying pan.
• Add in the ribbons of prosciutto, and cook until crisp.
• Serve soup topped with a drizzle of cream, black pepper, and the prosciutto.