Spring Pea Soup Turkey Ham (Printable Version)

A fresh pea soup enriched with smoky turkey ham for a light, satisfying dish.

# What You Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 4 cups fresh or frozen green peas
05 - 2 medium Yukon Gold potatoes, peeled and diced
06 - 2 tablespoons fresh mint leaves (optional)

→ Broth

07 - 4 cups low-sodium chicken or vegetable broth

→ Proteins

08 - 6 oz turkey ham, diced

→ Dairy

09 - 1/3 cup heavy cream (optional, for extra creaminess)
10 - Salt and freshly ground black pepper, to taste

# How-To:

01 - Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 4 minutes.
02 - Stir in the garlic and cook for 1 minute, until fragrant.
03 - Add the diced potatoes and cook for 2 minutes, stirring occasionally.
04 - Pour in the broth and bring to a gentle boil. Reduce heat, cover, and simmer for 10 minutes.
05 - Add the peas and half of the diced turkey ham to the pot. Simmer for 5–8 minutes, until peas and potatoes are tender.
06 - Remove from heat. Add mint leaves if using. Using an immersion blender (or working in batches with a blender), puree the soup until smooth.
07 - Stir in the cream (if using), and season with salt and pepper to taste.
08 - Ladle the soup into bowls. Top each serving with the remaining diced turkey ham. Serve hot.

# Expert Tips:

01 -
  • The bright, sweet peas balance perfectly against the salty smoky ham
  • It comes together in under an hour but tastes like it simmered all day
  • The texture is velvety and luxurious without needing heavy cream
02 -
  • Hot soup expands dramatically in blenders, so never fill it more than half full and vent the lid
  • The soup will thicken as it sits, so add a splash of broth when reheating leftovers
  • Turkey ham varies in saltiness, so taste the soup before adding any extra salt
03 -
  • Make this soup ahead of time, it actually tastes better the next day when flavors have melded
  • If using frozen peas, no need to thaw them first, just toss them in frozen
  • The mint is optional but I highly recommend it for that fresh spring brightness

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