Pea & mint soup with crispy prosciutto strips
If you want to add more gluten free recipes to your collection, Pea & mint soup with crispy prosciutto strips might be a recipe you should try. This recipe serves 2 and costs $2.47 per serving. One serving contains 286 calories, 13g of protein, and 6g of fat. This recipe from BBC Good Food requires leeks, prosciutto, peas, and potatoes. It works best as a main course, and is done in approximately 20 minutes. 140 people were impressed by this recipe. Autumn will be even more special with this recipe. With a spoonacular score of 92%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Pea Risotto with Mascarpone, Mint & Prosciutto, Pea, Feta, And Crispy Prosciutto Salad Recipe, and Crisp prosciutto, pea & mozzarella salad with mint vinaigrette.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
2 leeks, well washed and thinly sliced
2 tbsp chopped mint
200g frozen peas
200g potatoes (unpeeled), scrubbed and grated
2 slices prosciutto, all excess fat removed
500ml chicken or vegetable stock
150g pot 0% bio yogurt
Equipment:
food processor
immersion blender
frying pan
Cooking instruction summary:
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.
Step by step:
1. 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.
Nutrition Information:
