This wonderful pea and mint soup with crispy prosciutto tastes like spring in a bowl. It is so fresh and healthy and a great way to cool down on a hot day. The soup is so easy to make and is ready in 25 minutes. I prefer to use frozen peas, they are readily available and require so much less work than peeling fresh peas. But of course if you wish, feel free to use fresh peas.
Garnish with a drizzle of extra virgin olive oil, a twig of mint and crispy prosciutto or parma ham. The soup tastes wonderful warm but it’s also delicious cold.
This spring pea & mint soup with crispy prosciutto is fresh and healthy. I love the minty taste and the vibrant green color! Delicious!
Preheat the oven to 200°C and put the baking tray with the prosciutto into the oven. Keep an eye on it and remove it from the oven as soon as it gets crispy. Put the prosciutto aside on some paper towels.
Wash the mint, keep a few twigs for decoration and chop the rest of the mint roughly.
Wash the celery sticks and chop them into 1 cm slices. Put some olive oil into a large pan and heat it up. Add the chopped celery and heat them up for 5 minutes. Now add the frozen or fresh peas and the mint. Keep stirring and after 2 minutes add the vegetable stock. Bring it to a boil and let it simmer for 5 minutes.
Now blend the soup for 1 - 2 minutes, or until smooth with a high-speed blender or mixer. Season to taste with pepper and salt.
To serve, pour the soup into your bowls. Add a tablespoon of crème fraîche and, garnish with the crispy prosciutto ham and a few leaves of mint.
