Spring Pea Soup Turkey Ham (Print)

Creamy spring peas and smoky turkey ham combine in a light, flavorful, and smooth soup.

# Ingredient List:

→ Vegetables

01 - 2 cups fresh or frozen spring peas
02 - 1 medium yellow onion, finely chopped
03 - 1 medium leek, white and light green part only, sliced
04 - 2 cloves garlic, minced
05 - 1 medium Yukon Gold potato, peeled and diced
06 - 1 tablespoon fresh mint leaves, chopped

→ Meats

07 - 6 oz turkey ham, diced

→ Liquids

08 - 4 cups low-sodium chicken or vegetable broth
09 - 1/2 cup whole milk or cream

→ Fats & Seasonings

10 - 2 tablespoons olive oil or unsalted butter
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - Pinch of nutmeg

→ Garnish

14 - Fresh pea shoots, mint leaves, or extra turkey ham, diced and crisped

# How-To Steps:

01 - Heat olive oil or butter in a large pot over medium heat. Add the onion, leek, and garlic. Sauté for 3–4 minutes until softened but not browned.
02 - Add the diced potato and turkey ham. Cook for another 3 minutes, stirring occasionally.
03 - Pour in the broth. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the potato is tender.
04 - Add the peas and simmer for 3–5 minutes (just until bright green and tender). Add mint leaves if using.
05 - Remove from heat. Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth.
06 - Stir in the milk or cream. Season with salt, pepper, and nutmeg to taste. Reheat gently if needed—do not boil.
07 - Serve hot, garnished with pea shoots, fresh mint, or crisped turkey ham.

# Expert Suggestions:

01 -
  • The way the smoky turkey ham creates this incredible depth that balances the natural sweetness of the peas
  • It comes together in under 45 minutes but tastes like something that simmered all afternoon
  • The texture is silky and luxurious without needing heavy cream or complicated techniques
02 -
  • Do not skip the potato, even if you are tempted to. It is what gives this soup its velvety texture without needing to add a lot of cream.
  • Overcooking the peas will make them lose their vibrant green color and fresh flavor. Watch them carefully.
  • The soup thickens as it sits, so you might need to add a splash more broth when reheating leftovers.
03 -
  • If you only have frozen peas, add them straight from frozen, no thawing needed
  • A immersion blender is worth the investment if you make pureed soups often, but a regular blender works perfectly fine
  • Taste the soup before adding the cream, then taste again after, as dairy changes how saltiness registers

Go Back