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Pea Soup with Prosciutto

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Serves: 6
25g / 1 oz butter
1 leek, sliced
1 garlic clove, crushed
450g / 1 lb frozen petits pois (baby peas)
1.2 litres / 2 pints vegetable stock
small bunch of fresh chives, coarsely chopped
300ml / 1/2 pint double (heavy) cream
90ml / 6 tbsp Greek yogurt
4 slices prosciutto, roughly chopped
salt and ground black pepper
fresh chives, to garnish

Melt the butter in a pan. Add the leek and garlic, cover and cook gently for 4-5 minutes, until softened.

Stir in the petits pois, vegetable stock and chives. Bring slowly to the boil, then simmer for 5 minutes. Set aside to cool slightly.

Process the soup in a food processor or blender until smooth. Pour into a bowl, stir in the cream and season to taste with salt and black pepper. Chill in the refrigerator for at least 2 hours.

When ready to serve, ladle the soup into bowls and add a spoonful of Greek yogurt to the centre of each bowl. Scatter the chopped prosciutto over the top of the soup and garnish with chives before serving.

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