A homemade spring soup with fresh peas, a skinny and light soup for a special occasion. Like Mother's Day or an elegant dinner. And you'll only need 6 ingredients.
I love homemade soup, don't you? What could be better than a homemade fresh soup? And this spring pea soup is the counterpart of the Granny rich split pea soup that I have been making for years. A delicious starter for spring if you want to eat something light.
In just 5 minutes you can heat your soup on the stove to simmer and let the flavors blend together. A delicious soup for Mother's Day, Easter, or an elegant dinner for sure.
- Sieve this soup because it becomes clear and light. Sieving is not absolutely necessary, but I like it a lot better this way.
- If you make your own chicken stock, make sure to flavor it with salt and pepper. When you use store-bought stock, most of the time, that isn't really necessary.
- Pour the cream into the bowls and not into the pan. It can curdle when you do the latter. Besides that, you can store this soup only without the addition of cream. That way this soup keeps well in the refrigerator for 2 days and 3 weeks in the freezer.
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Spring soup with fresh peas
Ingredients
- 1 shallot
- 1 tablespoon butter
- 400 grams peas
- 1 liter chicken stock
- chives
- 2 slices prosciutto
- 2 tablespoons cream
Instructions
- Chop the shallot finely.
- Melt the butter over low heat in a saucepan and add the shallot.
- Fruit the onion until it's glazy (about 3 minutes).
- Pour in the broth and bring to a boil.
- Reduce heat to low and add the peas to the soup.
- Allow simmering for 25 minutes until the peas are tender.
- Meanwhile, slice the chives fine.
- Cut the ham into thin strips.
- Puree the soup with a blender and sieve.
- Heat the soup until it's hot.
- Pour into a bowl, drizzle half a spoonful of heavy cream in the middle of the soup.
- Sprinkle with chives and stripes of ham.
Notes
- Sieve this soup because it becomes clear and light. Sieving is not absolutely necessary, but I like it a lot better this way.
- If you make your own chicken stock, make sure to flavor it with salt and pepper. When you use store-bought stock, most of the time, that isn't really necessary.
- Pour the cream into the bowls and not into the pan. It can curdle when you do the latter. Besides that, you can store this soup only without the addition of cream. That way this soup keeps well in the refrigerator for 2 days and 3 weeks in the freezer.
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