- Melt the butter in a saucepan.
- Add spring onion, leek and garlic, cover and cook for 4 minutes. Add petits pois (cook according to pack cooking instructions) 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.
Ladle soup into bowls and garnish with a good dollop of crème fraiche. Scatter over the chopped Prosciutto and garnish with chopped chives.
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