- 4
- 5 mins
- 15 mins
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Ingredients
- 2 tbsp olive oil + extra for drizzle
- 4 slices of prosciutto, sliced
- salt and pepper
- large handful of mint (6 sprigs) leaves only
- 18oz peas (fresh or frozen)
- 3/4 cup creme fraiche
Preparation
Step 1
Heat oil in a skillet. Sprinkle prosciutto with pepper and cook over high heat until golden brown and crisp, turing once. Place on paper towels to remove excess oil
Place mint in a medium pan of boiling salted water. Bring back to boil then add peas and blanch for 3 minutes until they are just tender and still bright green. Drain reserving the liquor.
Tip peas and mint into blender. Add just enough hot liquor (about 2 cups) to cover and whiz to a smooth puree. Add generous drizzle of olive oil and all but 4 tbsp creme fraiche. Season with salt and pepper to taste and pulse for a few seconds to combine.
Pour soup into warm bowls and dollop reserved creme fraiche on top. Scatter crispy prosciutto and serve.