Pea & mint soup with crispy prosciutto strips

• leeks↗2

  well washed and thinly sliced

• potato↗200g g

  (unpeeled), scrubbed and grated

• chicken or vegetable stock↗500ml ml

  gluten-free

• frozen pea↗200g g
• pot 0% bio yogurt↗150g g
• chopped mint2 tbsp tbsp
• slices prosciutto↗2

  all excess fat removed

Step-by-step instructions

1. 1

   Put the leeks, potato and stock in a pan and bring to the boil. Cover and simmer for 8 mins.

2. 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.

3. 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.