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:

 

Suggested for you

Warm + Roasted Winter Salad Bowl
Chocolate Chip Zucchini Muffins
Stuffed Pretzel Cookies (Prezookie)
Baked Spaghetti Alfredo with Chopped Steak and Bacon
Fiesta Dogs
Baked Penne with Italian Sausage
Spiced Hot Cocoa and Chamomile Tea
Individual Vegetable and Potato Pies
brown butter soda bread
Slow Cooker Garlic Honey Teriyaki Chicken Wings
Food Trivia

Pumpkin flowers are edible.

Food Joke

The local courtroom was packed as testimony began in the sentencing hearing of a woman convicted of murdering her husband of 20 years by poisoning his coffee. The defense attorney knew he had his work cut out for him trying to make his client appear more sympathetic to the Judge, especially since she had been so "matter-of-fact" about the whole thing all during the trial. "Mrs. Roth," he began, "was there any point that morning where you felt pity for your husband?" "Well... yeah... I guess..." she replied. "And when was that?" pressed the attorney. "Well...," she replied, "when he asked for his third cup."

Popular Recipes
Cheesy Chicken and Rice Casserole

Pink When

Caramel Apple Oat Bars

Mom on Timeout

Havarti Turkey Hero

Taste of Home

Midnight Snack Double Chocolate Fudge Vegan Cupcakes

Healthy Happy Life

Spicy Coleslaw from 'Around the Southern Table

Serious Eats