Pea Vichyssoise with Prosciutto

Pea Vichyssoise with Prosciutto

3 hours

Serves 8

Low cals

Nutritional information

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

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

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

Tips

The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)