Spring Pea Soup Turkey Ham (Print)

A fresh, vibrant blend of peas and turkey ham, perfect for a light, nourishing starter.

# Ingredient List:

01 - 2 cups fresh or frozen spring peas

02 - 1 medium yellow onion, finely chopped

03 - 2 cloves garlic, minced

04 - 1 medium Yukon Gold potato, peeled and diced

05 - 2 tablespoons fresh mint leaves, chopped

06 - 6 oz turkey ham, diced

07 - 4 cups low-sodium chicken or vegetable broth

08 - 1/2 cup milk or dairy-free alternative

09 - 1 tablespoon olive oil

10 - 1/2 teaspoon salt, or to taste

11 - 1/4 teaspoon black pepper

12 - 1/4 teaspoon ground white pepper

13 - 2 tablespoons crème fraîche or Greek yogurt

14 - Fresh mint or pea shoots

01 - Heat olive oil in a large saucepan over medium heat. Add onion and garlic; sauté 2–3 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, until the potatoes are tender.

04 - Add peas and mint, simmer for 5 minutes if using fresh peas or 3 minutes if using frozen.

05 - Remove from heat. Puree the soup using an immersion blender or in batches in a countertop blender, until smooth.

06 - Stir in the milk, season with salt and pepper. Warm gently over low heat if needed; do not boil.

07 - Ladle into bowls, garnish with crème fraîche and fresh herbs if desired. Serve immediately.

01 -

It comes together in under 45 minutes but tastes like something that simmered all day
The sweetness of peas plays perfectly against the savory ham, creating restaurant-worthy depth

02 -

Overblending can make the texture gummy, so pulse gently and stop as soon as it's smooth
Hot soup expands rapidly in a blender, so always leave the vent open or use an immersion blender instead

03 -

Reserve a handful of whole peas before blending to add texture back in as garnish
A squeeze of lemon juice right before serving brightens the entire bowl without being detectable