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Pea Vichyssoise With Prosciutto

Pea Vichyssoise With Prosciutto
Cooking time
'
Nr of servings
8
Logo Thanks to Yes Peas !
'
Cooking time
8
Nr of servings

Ingredients

  • 600 g frozen petits pois
    Re-sealable 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

Method

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

Ladle soup into bowls and garnish with a good dollop of crème fraiche. Scatter over the chopped Prosciutto and garnish with chopped chives.

Nutritional Information

  KCal Fat Sat.fat Sugar Salt
Info per serving 396 43 22 1 2.89
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.
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