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20g butter
1 leek, chopped
2 potatoes, chopped
5 cups (1.25L) chicken stock
3 cups (360g) frozen peas
6 slices prosciutto
crusty bread, to serve

kJ 545, fat 4g, sat fat 2g.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Melt butter in a saucepan on medium. Cook leek for 5 minutes, stirring, until soft. Add potato and cook for 2 minutes. Add stock and bring to boil on high heat. Reduce heat and simmer for 10 minutes. Add peas and simmer for 10 minutes, until vegetables are tender.

Puree with a hand blender until smooth.

Meanwhile, place prosciutto on a baking tray and cook under a hot grill for 2-3 minutes each side, until crisp. Season soup and serve with prosciutto and bread.