Witches Brew Vegetable Soup

Get into the Halloween spirit with this witches brew vegetable soup served in witch cauldron bowls. This light and healthy soup is made with peas, corn, potatoes and spices. Garnish it with a crispy prosciutto chip and drizzle with some olive oil.

Prep:
10
minutes
Cook:
40
minutes
TOtal:
50
minutes

Ingredients

  • 13 oz. package prosciutto, baked
  • 2 10 oz. bags frozen peas
  • 1 Yukon gold potato, diced
  • 3 Ears of corn, corn cut off the cob
  • Half of a yellow onion, minced
  • 1 TBSP minced garlic
  • 2 TBSP olive oil
  • 8 Cups chicken broth or vegetable broth
  • 2 Sprigs fresh thyme, leaves removed from their stems
  • 1/2 Cup heavy cream
  • Salt and Pepper to taste

Instructions

  1. Bring a pot of salted water to a boil over high heat. Once boiling add your corn on the cob. Boil for 7-10 minutes or until corn turns bright yellow.
  2. In the meantime dice your potato. Once corn is done, remove from boiling water and add your diced potatoes to the same water. Cook for about 7-10 minutes. You want them tender,but not too tender to where they get mushy and too soft. Once done, remove from water, set in a bowl and set aside.
  3. Mince your yellow onion, set aside.
  4. Heat another pot over medium heat. Add two TBSP of olive oil. Add your onion and garlic and sprinkle with a pinch of salt and pepper. Sauté for 2-3 minutes until they become fragrant and translucent. Add thyme leaves and sauté for another minute.
  5. Add 2 cups peas and season with another pinch of salt and pepper again. Sauté for an additional 3-5 minutes.Add vegetable broth and bring to a simmer for 10 minutes.
  6. Once done simmering. Turn heat off and take pot off heat. Let cool for a minimum of 20-30 minutes. Once cooled, CAREFULLY transfer small batches to a blender and blend/puree until smooth. NOTE: do this in SMALL batches. Only fill your blender 1/4 of the way up to ensure it does not splatter everywhere. It will still be pretty hot even after 20-30 minutes of cooling. I did this in about 4-5 separate batches. Transfer back to your pot when it is all blended.
  7. Heat your pot back up over medium heat. Add your corn, potatoes, 1 and 1/2 cup peas and 1/2 cup heavy cream mixwell. Bring to a simmer and simmer for 10 minutes.
  8. Serve right away and garnish with crispy prosciutto and drizzle each bowl with olive oil.