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Creamy Spring Pea and Mint Soup Recipe with Crispy Prosciutto

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A velvety, fresh pea soup balanced by bright mint and topped with crispy prosciutto for a delightful crunch. Perfect for a light, comforting meal with fresh spring flavors.

Ingredients

Scale
  • 4 cups (600 grams) frozen or fresh peas
  • 1/4 cup fresh mint leaves, loosely packed
  • 4 cups (960 ml) vegetable or chicken broth, low-sodium preferred
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil or unsalted butter
  • 1/2 cup (120 ml) heavy cream or coconut cream
  • 4–6 slices prosciutto
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Heat a skillet over medium heat. Lay out the 4-6 slices of prosciutto in a single layer. Cook until crisp and golden, about 3-5 minutes per side, turning carefully. Transfer to a paper towel-lined plate to drain excess fat. Set aside.
  2. In a large pot, heat 2 tablespoons of olive oil or butter over medium heat. Add the chopped onion and cook until translucent and soft, about 5-6 minutes, stirring occasionally.
  3. Add minced garlic and cook for another 30 seconds until fragrant but not browned.
  4. Pour in 4 cups (960 ml) of vegetable or chicken broth and bring to a gentle simmer. Add the peas and cook for 5-7 minutes until peas are tender and bright green.
  5. Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. If using a countertop blender, carefully transfer the soup in batches and blend until silky. Return to the pot.
  6. Stir in 1/2 cup (120 ml) heavy cream or coconut cream. Roughly chop the mint and add about half into the soup, reserving some for garnish. Heat gently over low heat for 2-3 minutes to warm through—do not boil.
  7. Taste and season with salt and freshly ground black pepper, keeping in mind the prosciutto adds saltiness.
  8. Ladle the soup into bowls. Crumble the crispy prosciutto over the top and sprinkle with the remaining fresh mint leaves for garnish.

Notes

Do not overcook peas to preserve bright green color and flavor. Add mint at the end to avoid bitterness. Crisp prosciutto well for best texture. When blending hot liquids in a countertop blender, vent steam carefully to avoid splatters. Adjust salt carefully due to salty prosciutto. For dairy-free, use coconut cream and olive oil. For vegetarian, omit prosciutto and add toasted pine nuts or crispy fried shallots.

Nutrition

Keywords: pea soup, mint soup, creamy soup, spring soup, prosciutto, easy soup recipe, light meal, quick soup

Find it online: https://fizzlefork.com/creamy-spring-pea-and-mint-soup-recipe-with-crispy-prosciutto-easy-guide/