Name: Pea & mint soup with crispy prosciutto strips
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: British
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

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Pea & mint soup with crispy prosciutto strips

Pea & mint soup with crispy prosciutto strips

Sara Buenfeld

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Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 5 out of 5.5 ratingsRate

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

Freezable

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal276

low
fat5g

low
saturates2g
carbs38g
sugars14g
fibre14g

high
protein20g

high
salt1.9g

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.

Recipe from Good Food magazine, June 2014

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