Fresh Pea Soup
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.
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
Ingredients you need per step are listed below the step in Italic
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
1. Too thin or too thick? 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.
2. Chicken stock: The best stock is homemade chicken broth, but if you don't have that, use a cube and extra water.
3. Cream: Do not pour the cream into the soup until you have ladled the soup into the bowls. Therefore, the cream won't curdle. If you still want to keep the soup, store it without adding the cream.
4. Substitutions
- 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
Calories: 261kcal | Carbohydrates: 27g | Protein: 14g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 449mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1088IU | Vitamin C: 46mg | Iron: 2mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
