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Pea & mint soup with crispy prosciutto strips

Pea & mint soup with crispy prosciutto strips

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A star rating of 5 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A healthy green soup with contrasting salty, deeply savoury crispy ham bits for an added hit of flavour

  • Freezable
  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
low inkcal276
low infat5g
saturates2g
carbs38g
sugars14g
high infibre14g
high inprotein20g
salt1.9g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, June 2014

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Overall rating

A star rating of 5 out of 5.3 ratings
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