Fresh Pea Soup from Michele Scicolone

March 30, 2014

Recipes, Wicked Silk

Prosciutto gives this soup a rich, hammy flavor. Thawed frozen peas work great.

Serves 6 to 8.

• 1 medium onion, chopped
• 2 tablespoons olive oil
• 3/4 cup chopped fresh mint
• 2 pounds fresh peas, shelled, or 2 10-ounce packages frozen peas, thawed
• 1 medium celery rib, chopped
• 1 medium carrot, chopped
• 3 ounces thickly sliced prosciutto, chopped
• Salt and freshly ground pepper
• Freshly grated Parmigiano-Reggiano


In a skillet, cook the onion in the olive oil over medium heat until very tender and golden brown, about 10 minutes. Add 1/2 cup of the mint leaves and stir well. Scrape the mixture into a large slow cooker.

Add the peas, celery, carrot, and prosciutto. Add the water to cover by 1 inch. Cover and cook 2 hours on low. Let cool slightly. Puree the mixture in a food processor or blender.

Gently reheat the soup if needed. Stir the remaining 1/4 cup mint into the soup. Taste for seasoning. Serve hot sprinkled with the cheese.

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