Spanish Pea Soup with Crispy Prosciutto

Are you ready for an easy, tasty, and cheap recipe??  Then keep on reading my friends.  I was hesitant about this soup,  because it only has 5 ingredients and the main ingredient is peas, which we don’t eat often.  My friend swore she and her husband loved it so I knew I needed to give it a try.  It really knocked my socks off.  Even Matt loved it, like he was gobbling down spoonfuls before we even sat down to eat.  I think the caramelized shallots and garlic gave it great flavor.  This soup took maybe 10 minutes to whip together and cost less than $10 to make.  The crispy prosciutto on top pairs so perfectly with the peas it is like they were made for each other.  We served ours with cheese toast and it was the best rainy day meal.

 If you don’t have an immersion blender I highly recommend you get one.  It changed my life.  I used to be trying to ladle out hot soup into the blender to puree it and now I can just stick the blender in the pot and puree.  I always see them at TJMaxx and Homegoods for around $40,  totally worth it!  

  This soup was ridiculously good,  just trust me and make it!

{Spanish Pea Soup With Crispy Prosciutto}

Recipe from Barefoot Contessa Foolproof


Good olive oil

½ cup chopped shallots (2 large shallots)

1 tablespoon minced garlic (3 cloves)

4 cups chicken stock, preferably homemade

2 pounds frozen peas, such as Bird’s Eye Sweet Garden

Kosher salt and freshly ground black pepper

6 thin slices Spanish Serrano ham or Italian prosciutto

In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons
of olive oil over medium heat. Add the shallots and sauté for 3 to 5
minutes, stirring occasionally, until tender and lightly browned. Add
the garlic and cook for 1 more minute. Add the chicken stock, frozen
peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower
the heat and simmer for 5 minutes. Purée with an immersion blender
until coarsely puréed. (I like it to have some texture.) Alternatively,
use a blender to purée the soup 1 cup at a time. Pour the soup back into
the pot and season to taste. Depending on the saltiness of the stock, I
may add up to another teaspoon of salt and 1/2 teaspoon pepper to give
the soup a very bright flavor.

Meanwhile, preheat the oven to 425 degrees. Place the ham in a
single layer on a sheet pan and roast for 5 to 8 minutes, until crisp.

Reheat the soup and serve in shallow bowls with a slice of crispy ham on top. Drizzle with a little olive oil and serve hot.


  1. February 13, 2013 / 12:34 pm

    I saw this on instagram and have been waiting for the recipe!!

  2. February 13, 2013 / 1:55 pm

    I have a Cuisinart Smart Stick blender and couldn't live without it! I make smoothies with it almost everyday for my little ones (1/2 cup of milk, 1 banana and a yogurt). I am going to have to try this soup!

  3. February 13, 2013 / 2:13 pm

    Looks tasty! I'm a sucker for soup, especially on nasty, cold, rainy days like we've been having! I'll have to try this ASAP!

  4. February 13, 2013 / 3:12 pm

    Sounds good! We always make split pea soup after Christmas and Easter and we use the leftover ham and bone. It's one of my favorites!

  5. February 13, 2013 / 4:49 pm

    We recently got an immersion blender and I agree, changed our lives! Love that thing and highly recommend it! Thanks for sharing. Don't normally like peas but I think you had me at Prosciutto.


  6. February 13, 2013 / 5:35 pm

    we got an immersion blender for a wedding gift and have never used it…might have to dust it off for this one, looks delish! now if i can only remember where it is…

  7. February 13, 2013 / 7:16 pm

    Looks so delicious! Will definitely be trying this one. Did you see the Piperlime 20% today?!? I hope you're picking up a couple maxi dresses! 😉 I already bought a few things…might be going back for more.

  8. February 13, 2013 / 10:57 pm

    I saw your Insta of this soup and it looks absolutely delicious! I don't eat peas that much either but I will have to try this out!!

  9. February 13, 2013 / 11:58 pm

    you know you are a foodie when you say an immersion blender changed your life. heeheheh. my soup recipe that i'm posting tomorrow is just as simple as this, so you'll love it. i want to make this! i looooove peas. mm. awesome gf.

  10. February 14, 2013 / 12:40 am

    Ina, just makes me happy. I don't know where I would be without her yummy recipes. They have made me a better cook.

  11. February 14, 2013 / 2:58 am

    i love peas and just got a stick blender as a belated wedding gift! i immediately used it to make a delicious (not to mention healthy, and inexpensive!) carrot ginger soup a few days ago. i can't wait to try this one. oh, i also made your blueberry streusel muffins and chocolate covered pretzels were already on my valentine's week list!

  12. February 14, 2013 / 5:35 am

    I just saw Jeffrey eating this on her episode in Napa! Amazing!

  13. February 20, 2013 / 2:47 am

    Made this tonight and you weren't kidding, DELISH!!!! Love your recipes! My other fave was that cauliflower salad you posted. Keep 'em coming!!!! Hope you are feeling better. Xo

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