Ingredients
The following ingredients have 2 Servings
- 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
Instruction
- Put the leeks, potato and stock in a pan and bring to the boil. Cover and simmer for 8 mins.
- 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.
- 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.
