If soup is your go-to comfort food in winter, you won't be disappointed with this nurturing spinach soup, topped with more-ish crispy prosciutto and sourdough crumbs.
- 1 tbsp olive oil
- 150 g thinly sliced prosciutto, roughly torn
- 40 g butter
- 2 leeks, trimmed, cleaned and thinly sliced
- 1 brown onion, finely diced
- 4 cloves garlic, crushed
- 2 large bunches (approximately 750 g) English spinach, trim off roots and rinse
- 1 litre chicken stock
- 1 cup pouring cream
Toasted sourdough crumbs
- 1 clove garlic
- 1 tbsp olive oil
- 4 slices wholegrain sour dough
- salt flakes, to taste
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.
To make the sourdough breadcrumbs, preheat the oven to 200°C. Place the peeled garlic clove in the bowl of a processor and blitz until finely chopped.
Add the remaining ingredients and blitz until the bread is a rough crumb.
Spread onto a baking tray and bake for 5-7 minutes or until golden and crisp. Use as required.
To make the spinach soup, heat the olive oil in a large saucepan and fry the pieces of prosciutto until brown and crispy, drain on paper towel and set aside for serving.
Add the butter to the pan and sweat down the leeks, onion and garlic over a low heat for 10 minutes or until very soft.
Add the spinach and stock and bring to the boil. Cook for 5 minutes until the spinach has wilted down and is cooked.
Using a stick blender, blend the spinach into a puree and add the cream.
Season to taste and bring back to a simmer before serving topped with the crispy prosciutto and toasted sourdough crumbs.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.