3 hrs
cooking time
Easy
8
Servings
Preparation
- 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.
Tip!
- Ladle soup into bowls and garnish with a good dollop of crème fraiche. Scatter over the chopped Prosciutto and garnish with chopped chives.
Ingredients
600
g
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
200
ml
double cream
75
ml
crème fraiche
Sea salt and freshly ground black pepper
4
slices
Prosciutto ham roughly chopped
Chopped chives for garnish
