The recipe for this soup came about a few years ago when I was experimenting with ways to make a soup creamy and beautifully textured without having to add half and half or heavy cream. I wanted to attain that comforting thickness while keeping the soup light and healthy (if possible 🙂
I came up with two ways to achieve thickness and creaminess without adding cream: use the awesome starch power of a potato and use greek yogurt as the dairy component. The soup could not have turned out any better and I have been preparing this for myself for several years now. I have even substituted the peas for asparagus as well as several other vegetables all with beautiful results. If you need a satisfying and light summer lunch, give this soup a try!
Spring Pea Soup with Crispy Prosciutto
- 1 pound shelled green peas
- 2 small red potatoes, diced
- 1 handful spring mix or other tender greens
- 3 cloves garlic, minced
- 1 shallot, minced
- 1/4 cup fresh basil leaves
- 1/4 cup fresh mint leaves
- 1 bay leaf, dried
- 1 tablespoon lemon zest
- 1/2 cup plain yogurt, I like the Siggi’s brand of Icelandic skyr, it’s really nice and thick and tart
- 2 cups water
- 2 slices (per bowl) prosciutto di parma
- olive oil, salt and pepper
In a pot, add the potatoes, bay leaf, water and a heavy pinch of salt. Bring this to a boil and allow the potatoes to cook in the boiling water for about 5-8 minutes or until the potatoes are fork tender. Kill the heat and fish out the bay leaf. Stir the peas and the lettuce in with the potatoes and allow to sit for about five minutes with a lid on.
During those five minutes, saute the shallot and garlic in a little bit of olive oil over medium heat for about four minutes, just until the garlic and shallot have softened.
In a blender, add the contents of the pot: all of the water, the potatoes, peas and lettuce. Add the sauteed garlic and shallot, the lemon zest, fresh herbs and the yogurt to the blender as well. Take the smaller cap out of the lid and put a kitchen towel over the open hole in the lid while blending. This will allow steam to escape so that the soup doesn’t explode on you! Blend this on high until you have a smooth and thick consistency and there are no chunks left. Pour the blended soup back into the pot and season with salt and pepper to taste.
While the soup is reheating you can crisp up your prosciutto slices. If you have a toaster oven, lay your slices onto the little baking sheet that has been covered with some aluminum foil and toast until shrunken and crispy, about 8-10 minutes. You can also do this in a 350 degree oven.
When the soup is nice and hot, ladle into a bowl and top with the crispy prosciutto and enjoy! Cheers!