Spring Pea Turkey Ham (Printable Version)

A light, flavorful blend of spring peas and turkey ham, perfect for a fresh lunch or starter.

# What You Need:

→ Vegetables

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 (optional)

→ Meats

06 - 6 oz turkey ham, diced

→ Liquids

07 - 4 cups low-sodium chicken or vegetable broth
08 - 1/2 cup milk or dairy-free alternative

→ Oils & Seasonings

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 (optional)

→ Garnishes

13 - 2 tablespoons crème fraîche or Greek yogurt (optional)
14 - Fresh mint or pea shoots (optional)

# How-To:

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.

# Expert Tips:

01 -
  • The texture comes out velvety smooth without any heavy cream required
  • Its one of those rare soups that works beautifully for both casual weeknight dinners and fancy first courses
02 -
  • Overblending can actually make potato based soups gummy, so stop as soon as you reach smooth consistency
  • The soup loses its gorgeous bright green color if overcooked, so add those peas at the very end and watch them carefully
03 -
  • Taste your peas before adding them, especially if using frozen ones which can sometimes be starchy and need a touch more salt
  • If the soup seems too thick after pureeing, add more broth a tablespoon at a time until you reach your desired consistency

Go Back