I’m always amazed at how bright and green this soup turns out. It’s delicious hot or cold, making it great for a spring picnic. Frozen green peas are excellent, too, when fresh are not in season. Double the recipe and freeze some for a rainy day. While it’s great plain and simple, I like to dress my soup up with buttery croutons, salty prosciutto and a drizzle of extra virgin olive oil.
2 tablespoons extra virgin olive oil, divided, plus extra for drizzling
2 spring onions, sliced
8 ounces new potatoes, preferably white-skinned
1 1/4 pounds green peas, fresh or frozen
freshly ground black pepper
2 ounces prosciutto, optional
1 batch Simple Croutons
Heat 1 tablespoon of olive oil in a heavy bottomed pot over medium heat. Add the onions and cook, stirring frequently, until they soften, about 5 to 7 minutes. Do not let the onions brown. Add four cups of water, the potatoes and some salt to the pot and increase the heat to high and bring to a boil. Cook the potatoes over medium-high heat until they are nice and tender when poked with a paring knife, about 17-22 minutes. Add the peas and cook until heated through. Season generously with salt and pepper.
Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once hot, fry prosciutto until crisp, about 1 minute per side, in batches if necessary. Set aside on a paper towel-lined plate and allow to cool. Crumble prosciutto into bite-sized pieces.
Purée the soup in a blender, in batches if necessary, until smooth. Taste for seasoning and adjust as you see fit, keeping in mind the prosciutto will add some saltiness. Salt really brings out the sweetness of the peas! Serve the soup with the crispy prosciutto (if using), Simple Croutons and a drizzle of olive oil.
More recipes from our Spring Crate