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