Chilled Pea Soup with Crispy Prosciutto & Goat Cheese Croutons
This is a quick Chilled Pea Soup with Crispy Prosciutto & Goat Cheese Croutons is great for entertaining as it can be prepared far in advance and served chilled. For extra smoothness, pass through a fine meshed sieve before chilling.
Servings: 6 Servings
Calories: 509kcal
Ingredients
- 3 tbsp unsalted butter
- 2 medium leeks white and light green part, thinly sliced
- 1 cup yellow onions diced
- 3 medium carrots peeled and diced
- 4 cups chicken stock or vegetable
- 5 cups peas fresh or frozen, thawed
- kosher salt to taste
- black pepper freshly ground, to taste
- ½ cup sour cream
- 4 slices prosciutto quartered
Goat Cheese Croutons
- 6 oz goat cheese plain or garlic herb, cut into rounds
- 1 egg
- ¼ cup all purpose flour
- ¼ cup panko bread crumbs
- ½ cup olive oil
- 2 tbsp chives snipped, optional
Instructions
Soup
- Heat butter in a large saucepan until melted. Add the leeks, onions, and carrots and saute until tender over medium heat, about 10 minutes.
- Add the chicken stock and bring to a boil over high heat. Add peas and cook for about 3 minutes, just until the peas become tender. Remove from the heat and season to taste with kosher salt and black pepper.
- Working in small batches, puree the soup in a blender until smooth. Repeat with the remaining soup. Pass through a fine meshed sieve set over a large storage container or bowl. Press any solids and discard.
- Whisk in the sour cream and cover and chill for 3-4 hours.
Crisp Prosciutto
- Fry the prosciutto quarters in a small frying pan set over high heat until crisp. Drain on paper towels and set aside. Can be prepared a day in advance and kept in an airtight container.
Goat Cheese Croutons
- Place the egg, flour and panko on 3 separate small plates. Whisk the egg lightly with a fork. Dip the goat cheese rounds in the flour, then egg and finally in the panko. Set aside on a plate and repeat with the remaining 5 goat cheese pieces.
- Just before serving, heat the 1/2 cup olive oil in a small frying pan over high heat. Add the prepared goat cheese and fry until golden, then flip. Remove to a paper towel and allow to drain for a minute.
Assembly
- Ladle the soup into 6 bowls. Crumble the prosciutto into small pieces and scatter over the soup. Top with a goat cheese crouton and a sprinkling of chives and serve immediately.
Notes
This is a wonderful spring or summer chilled soup. Using fresh peas is optimal as they will impart the most flavor and freshness.
The goat cheese croutons are a delicious textural addition to this chilled soup recipe. They can be used for other recipes like topping salads or pasta dishes.
Nutrition
Calories: 509kcal | Carbohydrates: 40g | Protein: 15g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 338mg | Potassium: 713mg | Fiber: 9g | Sugar: 14g | Vitamin A: 6909IU | Vitamin C: 57mg | Calcium: 102mg | Iron: 4mg
