Chilled Pea Soup with Crispy Prosciutto & Goat Cheese Croutons

chilled pea soup with goat cheese croutons

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.

Prep Time 20

Cook Time 20

Chill Time 3

Total Time 3 40

Servings Servings

Author Heather

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

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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.

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