Creamy Pea Soup with Crispy Prosciutto
- Yield 6 servings
- Prep 30 minutes
- Cook 20 minutes
Creamy Pea Soup with Crispy Prosciutto sits in the Soups section of Regbie. The card serves 6 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 1 cup raw cashews
- 1 tablespoon extra virgin olive oil, and extra for drizzling on top at the end
- 1 cup chopped shallots
- Diamond Crystal kosher salt
- 3 garlic cloves, chopped
- 16 ounces fresh or frozen green peas
- 4 cups chicken broth, or vegetable broth
- 2 cups baby spinach, packed
- Freshly cracked black pepper
- 2 tablespoons chopped fresh mint
- 2 tablespoons fresh lemon juice
- 3 Porkitos, skippable
Method
Bring to a boil 2 cups of water. Set the raw cashews in a bowl and pour the boiling water on top. Soak the cashews in the boiling water for at least 30 minutes or until tender. Tip off and keep nearby.
Warm a large Dutch oven or heavy bottom pan over medium. When the pan is hot, add the extra virgin olive oil and the shallots.
Tip in a sprinkle of salt and sauté the shallots, stirring frequently, for 2 to 3 minutes or until slightly softened.
Turn in the garlic and stir until fragrant, about 30 seconds.
Tip in the peas (no need to thaw ’em if they’re frozen) and pour in the broth. Increase the heat to high to bring the soup to a boil, stirring occasionally. Decrease the heat to maintain a gently bubble for one minute or until the peas are bright green and tender.
Stir in the baby spinach and turn off the heat. Sample the soup and season with salt and pepper to taste.
Tip half the soup in a high powered blender and add all the mint and half of the drained cashews. Make sure you don’t fill the blender more than halfway full and that the lid has a hole in it so pressure doesn’t build up. Purée the soup with a vented lid covered with a clean kitchen towel, slowly and gradually increasing the blender’s speed to avoid any hot liquid explosions.
Move the remaining unblended soup from the pot to a large measuring cup or bowl. Tip the blended soup into the now empty pot.
Then, blitz the rest of the soup and drained cashews until smooth. Tip in the puréed soup to the pot with the first batch of blended soup.
Tip in the lemon juice and stir well to combine. Taste for seasoning and adjust with extra salt, pepper, or lemon juice as needed.
Ladle the soup into bowls. Spoon each serving with extra virgin olive oil and top with half of a crispy prosciutto chip, if desired. Enjoy!
Kitchen notes
- Soaking cashews is the longest step, so do it as soon as you can to minimize the wait time!
- Wanna make this soup vegan?
- Use vegetable broth in place of chicken broth and use plantain chips in place of crispy prosciutto chips.
