This original recipe base came from one of my cooking idols Ina Garten. I over peppered the recipe the first time I made this, so I doctored it with different flavors as I often do. The result is a more French/Carolinian take — I added cream and butter. The color of this soup before adding the cream is brilliant electric green. Oh, did I mention it's also covered in crisped prosciutto ham? My mouth is watering, and I hope yours is, too. Cook it with me in the video below.
I've often ordered pea soup only to be disappointed by a thin, watery, brownish concoction that looks like an orphanage ration from Oliver Twist. Not this soup! I served it at a recent dinner party to raves — even from my five and seven year old sons.
Ingredients
- Extra Virgin Olive Oil
- 2 Shallots, minced
- 3 Cloves Garlic, crushed in a garlic press
- 4 Cups Chicken Stock
- 2 Pounds Frozen Peas
- 1/4 Cup Heavy Cream
- 3 Tbsp Unsalted Butter
- 1 Package Prosciutto Ham
- Sea Salt
- Fresh Ground Pepper
Method
- In a large Dutch oven, heat the olive oil. Sauté shallots until translucent over medium heat.
- Add garlic and cook for one more minute.
- Add stock and frozen peas. Return to boil and simmer for 5–10 minutes.
- Using an immersion blender, purée peas until smooth. Adjust seasoning.
- Add cream and butter. Reduce to low heat and allow cream and butter to incorporate. Check seasoning before serving.
- Meanwhile, preheat oven to 425°F. Place prosciutto on a baking sheet and bake until crispy, about 5 minutes. Use care so it does not burn. Slice into bite-size pieces.
- Pour soup into bowls and float crispy ham on top. Serve very hot!
#Peas #Soup #Creamy
