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Cream of Green Peas With L'Ange Gardien and Prosciutto Chips

4 to 6 portions


  • 4 slices of prosciutto
  • 15 ml (1 tbsp.) butter
  • 2 shallots, finely chopped
  • 1 L (4 cups) frozen green peas
  • 60 ml (1/4 cup) white wine (optional)
  • 1 L (4 cups) chicken stock
  • 3 fresh thyme branches
  • 125 ml (1/2 cup) 15% cream
  • 250 ml (1 cup) L'Ange Gardien, grated
  • Salt and freshly ground pepper


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  • Preheat oven to 400 °F (200 °C). Lay the slices of prosciutto on a baking sheet. Bake for about 5 minutes or until the prosciutto slices are crispy. Set aside.
  • In a large saucepan, melt the butter and brown the shallot. Add the green peas, and continue cooking for 2 minutes. Add the white wine. Let the mixture reduce by half. Add the chicken stock and fresh thyme. Continue cooking for about 10 minutes.
  • Blend the mixture into a smooth purée. Pour the mixture back into the saucepan. Add the cream and half of the L'Ange Gardien. Continue cooking for about 5 minutes, until the cheese melts, and mix well. Add salt and pepper to taste.
  • Before serving, top the soup with prosciutto chips and the rest of the L'Ange Gardien.


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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