If you're looking for a quick, elegant, and easy recipe to enjoy during the spring and summer months, look no further than our Fresh Pea Soup. This light and flavorful soup is perfect for a summer afternoon, packed with delicious and nutritious ingredients. Not only is this green soup wonderfully tasty, but it's also incredibly simple to make! With just a few ingredients and a short amount of time, you'll be able to enjoy a hearty and delicious meal.
Deliciously Simple Summer Fresh Pea Soup: Quick, Elegant, & Nutritious!
What could be better than a simple recipe for a homemade, fresh soup? And this spring soup of green peas is the counterpart of a bowl of Granny's split pea soup I have been making for years in winter. A delicious starter for spring when you want to eat less heavy soups.
So do you fancy a delicious spring soup but don't feel like standing in the kitchen all day? Then this Green Pea Soup with Serrano Ham and Cream is perfect for you! Within 5 minutes, the pan is already on the fire to let the flavors blend. A light starter full of vegetables, which also makes it healthy. A delicious soup with a beautiful green color for Mother's Day, Easter, or an elegant dinner. But also would be a wonderful lunch.
Serve it with freshly baked Ciabatta, croutons, and garlic herb butter.
What do you need for Pea Soup with Prosciutto and Cream?
To prepare this Fresh Pea Soup, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Shallot - Adds extra flavor to the soup. A shallot has a bit more spice compared to a regular onion. You could replace it with a yellow onion.
- Peas - These delicious fresh green vegetables taste sweet and crunchy and are spring produce. They are delicious raw or cooked.
- Chives - Thin green stems, a herb with a mild onion-like flavor. Easy as a flavor enhancer, and you also add extra color to the soup. You can replace it with finely sliced spring onion.
- Cream - Makes the soup taste creamy.
- Butter - Unsalted butter for frying the vegetables. It gives the soup a slightly creamy taste.
- Chicken stock - To give the soup the right thickness and flavors. The best thing is homemade chicken broth, but if you don't have that, use a cube and extra water.
- Prosciutto - This is an Italian uncooked, unsmoked, and dry-cured raw ham. You buy it in thin slices in the deli department.
How to prepare Creamy Pea Soup
You can find a printable recipe with a detailed description at the bottom of this blog.
- Melt butter in the pan and sauté the shallot over medium heat, about 3 minutes, until translucent. Pour in the broth and bring to a boil on high heat.
- Turn the heat to medium-low and add the peas. Let the soup simmer gently for 25 minutes.
- Purée soup with an immersion blender or in the food processor.
- Strain the soup (through a coarse sieve) and collect it in a clean pan. Reheat the soup briefly and pour it into a soup bowl. Add half a spoonful of cream and strips of Prosciutto to each bowl.
Garnish with finely chopped chives.
Serve this simple pea soup with fresh croutons, slices of freshly baked Ciabatta, and homemade garlic herb butter.
Top Tip
- Strain the green peas because this soup becomes clear, nice, and light. Recommended.
- If the soup is too thin, heat it a little longer so that it can reduce. If it is too thick, add some extra water or broth.
- Add the cream to the soup after you have poured the soup into the bowls. As a result, it does not separate because of the heat. If you still want to keep the soup, keep it without adding the whipped cream.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 1 tablespoon butter, unsalted
- 1 shallot, sliced finely
- 4½ cup chicken stock
- 3 cups peas
- 2 tablespoons cream
- 1 tablespoon chives, sliced finely
- 2 slices Prosciutto, cut into small strips
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Melt the butter over low heat in a large saucepan and add the shallot.1 tablespoon butter, 1 shallot
- Fry the onion until it's translucent (about 2–3 minutes).
- Pour in the broth and bring it to a boil.4½ cup chicken stock
- Reduce to medium-low heat and add the peas to the soup.3 cups peas
- Allow to simmer for 25 minutes until the peas are tender.
- Purée the soup with a blender and sieve. Discard the skins.
- Heat the sieved soup until it's hot.
- Pour into a bowl, and drizzle half a spoonful of cream in the middle of the soup.2 tablespoons cream
- Sprinkle with chives and stripes of ham.1 tablespoon chives, 2 slices Prosciutto
Notes
- Replace the whipped cream with crème fraîche or sour cream.
- You can also use frozen peas instead of fresh peas.
- Replace Prosciutto with Serrano ham or Parma ham.
- Chicken stock can be replaced by vegetable broth.
- Add some mint, fresh thyme, or parsley to the creamy soup.
- Would you like some more vegetables? Then add 6 cups (200 grams) of spinach. And as an extra, the soup becomes even greener!
- Drizzle some extra-virgin olive oil on top for extra flavor.
- Refrigerator: Store in an airtight container in the fridge for up to 2 days
- Freezer: Pour the soup into a freezer container. Leave half a centimeter free from the edge (it will expand slightly due to freezing). The soup can be kept in the freezer for up to a month.
- Reheat: Heat the soup over low heat while stirring, or warm it in the microwave.
Nutrition
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