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Substitute bacon crumbles for the prosciutto or make it without meat at all.

Fresh Peas with Thyme and Prosciutto

  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Beginner
  • Serving Size: Serves 4-6
Ingredient Description:
1 Tbsp. olive oil
10 scallions, cleaned, trimmed and chopped
1 1/2 lbs. shelled green young peas
1 lb. of fresh flat snow peas, ends and strings trimmed
2 - 3 Tbsp. butter
2 tsp. fresh thyme, chopped
salt and freshly ground black pepper
2 thin slices of prosciutto, cut into 1/2-in. strips

  1. In a 5-qt. Dutch oven, melt the butter over medium heat.  Add the scallions, leek and potato and sauté for 3 - 5 minutes being careful not to brown the ingredients.
  2. Add the chicken stock and bring to a boil.
  3. Add the shelled peas and reduce the heat to a simmer.  Cook for 15 - 20 minutes or until the peas are very tender.
  4. Remove the soup from the heat and let stand for 20 - 30 minutes.
  5. Add the lemon juice, cream, mint and salt and pepper to taste.
  6. Puree with an immersion blender or process in batches using a blender or food processor until smooth and creamy.  Add more cream or broth if the soup is too thick.
  7. If the soup needs to be a little warmer, reheat at a low temperature.
  8. Ladle into warmed bowls and garnish with a dollop of sour cream and a sprig of fresh mint.