Search This Blog

Thursday 11 July 2019

Pea & Mint Soup with Prosciutto


Recipe for: SOUP –PEA & MINT with PROSCIUTTO STRIPS

Ingredients:

·        2 leeks, trimmed, washed, thinly sliced
·        200g potatoes, peeled & grated
·        500ml / 18 fl oz chicken or vegetable stock
·        200g frozen peas
·        150g yoghurt
·        2 tblsp chopped mint
·        2 slices prosciutto, excess fat removed

Method:

1.      Put leeks, potato and stock in a pan and bring to the boil
2.      Cover and simmer for 8 minutes
3.      Add the peas and cook for another 5 minutes
4.      Take off the heat  and blitz to smooth consistency with a hand-blender
5.      Stir in the yoghurt and mint
6.      Season to taste
7.      Meanwhile lay the slices of prosciutto in a large non-stick pan and fry until crisp
8.      Allow to cool, then tear into strips

What else you need to know:

1.      Serve with crusty bread

No comments: