Pea & mint soup with crispy prosciutto strips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 2 leeks, well washed and thinly sliced
- 200g potato (unpeeled), scrubbed and grated
- 500ml chicken or vegetable stock, gluten-free
- 200g frozen pea
- 150g pot 0% bio yogurt
- 2 tbsp chopped mint
- 2 slices prosciutto, all excess fat removed
Method
- STEP 1
Put the leeks, potato and stock in a pan and bring to the boil. Cover and simmer for 8 mins.
- STEP 2
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.
- STEP 3
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.
