Pea Vichyssoise With Prosciutto

Cooking time
'
Nr of servings
8
Difficulty Level

Pea Vichyssoise With Prosciutto

Logo Thanks to Yes Peas !
Cooking time
'
Nr of servings
8
Difficulty Level

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

Preparation

  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.

Info per serving

KCal
Fat
Sat.fat
Sugar
Salt
Nutritional Information
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.