Spring Pea Soup

[YellowJakesMom]

Spring Pea Soup
Adapted from "Sunday Soups"
Serves 4 with bread and salad

1 cup chopped leeks
2 T salted butter
2 small yukon gold potatoes, cut into 1/8" cubes
2.5 cups fresh shelled peas if you're crazy
OR
1 bag (16 oz) frozen petite peas, thawed

2 3/4 c. chicken stock (preferably home made)

1/4 c. creme fraiche (or sour cream, but really the creme fraiche is better)
pinch nutmeg
1/8 t cayenne pepper
1 T dry white wine

3-4 slices proscuitto, torn into pieces

New chives, chopped

Melt butter in medium pot. Add leeks and saute until tender, about 4 minutes. Add peas and potatoes and mix until all are coated with the butter. Add the stock, bring to a boil, then reduce heat to simmer for 15-20 minutes or until all vegetables are very tender.

Puree the soup in small batches, or plop your immersion blender in the pot and do it in one big batch.

Whisk in the creme fraiche, taste and season with salt. Add the nutmeg and cayenne. Stir in the wine.

In a small nonstick skillet (or well-greased regular skillet) over med-high heat fry the proscuitto. This will only take about 30 seconds - you just want the edges brown and crispy.

Pour soup into 4 bowls, top each with a swirl of proscuitto drippings, crispy proscuitto bits, and chopped chives.

Enjoy and happy spring!

[blacklabparent]

Perfect weekend recipe, thanks!!!

[Di]

Sounds wonderful!

[Anne]

This is on the menu for TODAY! Thanks for sharing the recipe...yum!=)

[amazongold]

Oh, sounds delicious! I wish Bill liked pea soup, I would love to make this for a dinner one night.

[YellowJakesMom]

Happy to share! Hope everyone enjoyed it

Jackie, you could halve it again and it would make enough for dinner and a lunch?