Pea Vichyssoise With Prosciutto

Ingredients

600g frozen petits pois
1 leek roughly sliced, washed to remove any grit
1 clove garlic
2 spring onions
2 tablespoons butter
1 litre good vegetable stock
200ml double cream
75ml creme fraiche
Sea salt and freshly ground black pepper
4 slices Prosciutto ham roughly chopped
Chopped chives for garnish

Nutrition

PER SERVING (4) 396 kcalories, 10g protein, 9g carbohydrates, 43g fat, 22g saturated fat, 2g fibre, 1g sugars, 2.89g sodium.

Nutrition �as well as the nutritional value of the Peas this recipe contains: vitamin A and beta carotene, B complex vitamins, vitamin C, calcium, magnesium, iron, zinc, selenium, manganese, potassium, quercitin, allicin plus other antioxidants from the herbs and seasonings.

Method

Melt the butter in a saucepan. Add spring onion, leek and garlic, cover and cook for 4 minutes. Add petits pois and stock. Bring to the boil and simmer uncovered for approximately 5 minutes. Add the cream and pour the soup into a blender and process until smooth. Adjust seasoning. Chill for 2-3 hours.

To serve: ladle soup into bowls and garnish with a good dollop of creme fraiche. Scatter over the chopped Prosciutto and garnish with chopped chives.

Serves 6-8