Pea & mint soup with crispy prosciutto strips
- Preparation and cooking time
- Serves 2
- 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.