2 leeks, well washed and thinly sliced
200 g potato (unpeeled), scrubbed and grated
500 ml chicken or vegetable stock
200 g frozen peas
150 g pot 0% bio yoghurt
2 tbsp chopped mint
2 slices prosciutto, all excess fat removed
- 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 yoghurt 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.