Pea and Ham Soup

This refreshing, bright green soup is made even better with crisp pancetta and croutons on top. Victoria de la Maza

We all know about the classic split-pea and ham soup, often pale green in color. This soup is not that.

I cook fresh peas in a flavorful stock and blend with it mint for a refreshing, bright green soup made even better garnished with crisp pancetta and croutons. It’s delicious served either hot or cold.

You can also make it year-round using widely available frozen peas. I avoid canned peas, as I find that their color and flavor pale in comparison. Double the recipe as needed; this soup will keep in the fridge for up to 2 days.

Serves 4

For the Stock

• 6 cups water
• 1 small onion, cut into quarters, peels reserved
• 2 celery stalks, diced
• 1 carrot, sliced into 1-inch pieces
• 1/2 cup mixed fresh herbs and stems
• 20 peppercorns
• 1 bay leaf

For the Soup

• 8 ounces pancetta, diced
• 2 slices white bread, diced into 1/4-inch cubes
• 2 tablespoons butter
• 1 small onion, peeled and diced
• 1 clove garlic, thinly sliced
• 2 celery stalks, diced
• 1 pound fresh peas (from about 2 pounds unshelled peas; or frozen, thawed)
• 1 cup fresh mint leaves
• Sea salt and ground pepper to taste

Make the Broth

In a large stockpot, combine the water, onion, celery, carrots, mixed herbs, peppercorns, and bay leaf. Bring to a boil, and then lower the heat and simmer for about 30 minutes. Strain, discard solids, and set aside.

Make the Soup

In a medium sauté pan over low heat, add the pancetta and cook until crisp. Remove with a slotted spoon and set aside. To the rendered fat in the pan, add a couple more tablespoons of olive oil, and quickly sauté the diced bread until golden. Remove with a slotted spoon and drain on paper towels.

In a saucepan, melt the butter over medium-low heat. Add the onions, garlic, and celery and sauté until translucent. Add the peas and 4 cups of the reserved broth. Bring to a boil, then lower the heat and simmer until the peas are soft, about 3 to 4 minutes. Remove from the heat, add the mint, and stir until the leaves soften.

Working in batches, puree the soup in a blender until very smooth, adding more water if necessary. If serving hot, return to a clean pot and reheat. If serving cold, place in the fridge to chill. Season with salt and pepper to taste.

Garnish with pancetta and croutons.