chilled spring greens soup with crispy prosciutto

chilled spring greens soup on millys-kitchen.com

Today, I have for you a chilled spring greens soup with crispy prosciutto. I love this soup because it’s easy and delicious and a great reminder of how being wrong can sometimes save the day.

If you’re anything like me, you’re not necessarily fond of being wrong. Especially in front of other people. But, in it’s own serendipitous way, this soup proved me wonderfully wrong on two occasions. 

chilled spring greens soup on millys-kitchen.com

It’s based on a chilled green soup I had at Frenchie in Paris a few weeks back. If you’re not familiar with Frenchie, you might not know that obtaining a reservation here is a major logistical feat. Or that on any given evening, the sidewalk outside is awash with Beautiful People, smoking and laughing and being generally very sexy and French. I’d scoped it out several times before deciding it couldn’t possibly live up to all the hype and striking it off my list. 

To be perfectly honest, I was intimidated by the effort required to secure a table. And all that sexy Frenchness. 

chilled spring greens soup on millys-kitchen.com
chilled spring greens soup on millys-kitchen.com

But when the lovely Sarah Pank, chief miracle-worker at Apartments Actually, managed to snag us a reservation, I wasn’t about to say no. Accepting her gracious offer was one of the smartest things I’ve done recently because, friends, that meal was phenomenal. All seven gorgeous courses of it. Working my way through crisp, seed-crusted cauliflower and silky foie-gras with apple confit and fresh berries with herbed ice cream, I savored every second of having my assumptions overturned.

A highlight of the meal was one of the the amuses-bouches: a tiny earthenware cup of chilled green soup, garnished with edible flowers, crunchy cured ham and creamy feta. It tasted like spring. When Beth suggested we try to recreate the soup as part of a lunch for our retreat guests, I was skeptical. It’s too cold out for a chilled soup. There’s no way we can come up with something as magical as the Frenchie version! Do people even like cold soup anyway?!? 

chilled spring greens soup on millys-kitchen.com
chilled spring greens soup on millys-kitchen.com

Beth gently insisted and I decided it wasn’t worth arguing over. The green soup I ended up making was fresh and bright. A riff on the classic marriage of peas and ham, in a springier incarnation. We garnished it with a few drops of pistachio oil and crumbles of salty jambon de Bayonne from the market. It was my favorite part of the lunch. 

So in addition to being fresh and light and just the sort of thing I want to eat on a warm spring day, this soup serves as a reminder that I don’t know nearly as much as I think I know. And that that’s a wonderful thing.

chilled spring greens soup on millys-kitchen.com

P.S. The Paris culinary retreat sold out in record time. (Thank you all for your wonderful support!) A lot of you wrote me asking about upcoming trips, so I wanted to let you know I've got details on the Portugal retreat headed your way next week. If you're not already on my mailing list, sign up here to get priority notice for all upcoming tours and events. XO!


Chilled Spring Greens Soup with Crispy Prosciutto

  • 5 tablespoons extra virgin olive oil, divided
  • ½ a medium fennel bulb, diced
  • 1 teaspoon coarse sea salt, divided
  • 3 medium zucchini
  • 1 large bunch spinach (about 1 lb), rinsed and tough stems removed
  • ½ cup loosely packed flat leaf parsley
  • 2 cups English peas (from about 2 lbs. unshelled peas)
  • 1 small head green garlic (or 2 cloves regular garlic), thinly sliced
  • 2 tablespoons fresh-squeezed lemon juice
  • 1 tablespoon white balsamic vinegar
  • 6 very thin slices prosciutto (serrano ham, jambon de Bayonne and pancetta are great also)
  • Pistachio oil, to garnish (or good quality extra-virgin olive oil)
  • Edible flowers, to garnish (I used borage, chervil and thyme flowers from my garden)

*Notes: Feel free to substitute herbs for the edible flowers. You’ll want to use more delicately flavored herbs so they don’t overwhelm the soup. Fennel fronds, tarragon, thyme leaves, small mint or basil leaves, or a few snipped chives would work well.

- If you don’t plan to eat all the soup at once, add the lemon juice and vinegar only to what you plan to eat at one sitting. They will cause the soup to lose its color if added too far in advance. (It tastes fine, but looks a little drab.)

- For a vegetarian or vegan version, substitute a creamy feta or some finely-chopped pistachios for the prosciutto.

chilled spring greens soup on millys-kitchen.com

Heat 4 tablespoons of the oil in a Dutch oven or heavy-bottomed stock pot over low heat. Add the fennel and half the salt. Cover and cook, stirring occasionally, until very tender, about 20 minutes. You don’t want the fennel to brown. Add the zucchini and cook for 5 minutes. Add the spinach, parsley, peas, garlic, the remaining ½ teaspoon salt and 3 cups of water. Raise the heat to medium and cook, covered, until the spinach has just wilted and the peas are tender, about 5 minutes longer. Take care not to overcook the vegetable or the soup will lose its bright color.

Remove the soup from the heat and puree in a blender in batches until very smooth. Take care not to fill your blender more than ⅔ full so the steam from the soup doesn’t blow the top off and burn you. If you don’t have a blender powerful enough to puree the soup very fine, strain it through a fine mesh sieve. Transfer the pureed soup to a large bowl, thin with cold water to your desired consistency and place in the fridge to cool completely.

Remove the soup from the fridge 30 minutes to one hour before serving so it can warm up a bit. (When it’s ice cold, it looses some of it's depth.) Add the lemon juice and vinegar just before serving. Taste and add more salt and/or acid as necessary.

While the soup is warming up, crisp the prosciutto. Heat the remaining tablespoon of oil over medium heat in a large sauté pan. Add the ham and cook, turning once or twice until crisp, about 5 mins. Transfer to a  paper towel lined plate to cool slightly.

To serve, ladle the soup into serving bowls and garnish with a swirl of the pistachio (or olive) oil. Top with edible flowers and serve with the crispy prosciutto.

Makes 6 first-course servings.

chilled spring greens soup on millys-kitchen.com