- 2 leek, well washed and thinly sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 200g potato (unpeeled), scrubbed and grated
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 500ml chicken or vegetable stock
- 200g frozen pea
- 150g pot 0% bio yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
- 2 tbsp chopped mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 slices prosciutto, all excess fat removed
Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…
Put the leeks, potato and stock in a pan and bring to the boil. Cover and simmer for 8 mins.
Tip in the peas, cover and cook for 5 mins more. Take off the heat and blitz with a hand blender (or in a food processor) until smooth, then stir in the yogurt and mint.
Meanwhile, lay the slices of prosciutto in a large non-stick frying pan in a single layer and heat until crisp. Allow to cool a little, then tear into strips, ready to sprinkle over the soup with some ground black pepper. Will keep in the fridge for 2 days.