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Creamy Spring Pea Soup Recipe Easy Homemade with Crispy Prosciutto

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A silky, vibrant spring pea soup topped with crispy prosciutto, balancing fresh sweetness and salty crunch for a comforting yet elegant dish.

Ingredients

Scale
  • 4 cups (600g) fresh or frozen peas
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups (1 liter) vegetable or chicken broth
  • ½ cup (120ml) heavy cream or crème fraîche (optional)
  • A handful fresh mint leaves, finely chopped
  • Sea salt and freshly ground black pepper, to taste
  • 6–8 thin slices prosciutto
  • Juice from half a lemon

Instructions

  1. Peel and finely chop the onion, mince the garlic, and rinse the peas if fresh. Set aside the fresh mint leaves for later. (5 minutes)
  2. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent and soft, about 5-7 minutes. Then add the minced garlic and sauté for another 1-2 minutes until fragrant, but not browned. (7-9 minutes)
  3. Add the peas and pour in 4 cups (1 liter) of broth. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes, allowing flavors to meld and peas to soften. (10 minutes)
  4. Remove the pot from heat. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer soup in batches to a blender and puree until silky. Watch out for hot splashes! (5 minutes)
  5. Stir in ½ cup (120ml) of heavy cream or crème fraîche, then season with salt, freshly ground pepper, and a squeeze of lemon juice. Add the chopped fresh mint and stir gently. Taste and adjust seasoning if needed. (3 minutes)
  6. While the soup simmers, place the prosciutto slices in a cold non-stick skillet. Turn heat to medium and cook until crispy and slightly curled, about 3-4 minutes per side. Remove and drain on paper towels. (8 minutes)
  7. Ladle the creamy soup into bowls and top each serving with crispy prosciutto pieces. Garnish with a few extra mint leaves if desired. (2 minutes)

Notes

If the soup is too thick, whisk in more broth or water to loosen. Add lemon juice last to keep flavors bright. Crisp prosciutto starting in a cold pan to render fat gently and avoid burning. For a chunkier texture, use a potato masher instead of a blender. Alternatives to heavy cream include Greek yogurt or coconut cream for dairy-free options.

Nutrition

Keywords: spring pea soup, creamy pea soup, prosciutto soup, easy soup recipe, spring recipes, homemade soup, fresh pea soup, healthy soup

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