Inspired by this month’s BBC Good Food magazine, the abundance of mint in the garden, and a packet of frozen peas hiding in the back of the freezer, I present my summer soup. Great for lunch in the garden, served with a slice of soda bread. Or the prelude to an al fresco dinner perhaps.
For a very generous serving for two (plus a little one), you will need
- 2 leeks, trimmed, washed and thinly sliced
- 2 sweet potatoes, peeled, thinly sliced
- 200 g frozen peas
- 150 g pot plain yoghurt
- Stock cube, to make up 500 ml stock
- 2 tablespoons of chopped fresh mint
- 2 slices prosciutto, excess fat trimmed off.
To make the soup is very simple, but you will need a blender of food processor (we just use a simple stick blender, same one we used for LO’s purees!)
- Bring leeks, sweet potatoes and stock to the boil. Cover and simmer for about 10 minutes.
- Add peas and continue for another 5 minutes, or until vegetables are soft.
- Cut prosciutto into pieces. Dry fry until crispy and reserve.
- Add mint to the vegetables.
- Take vegetables off the heat, blend in batches if necessary, adding the yoghurt as you blend.
- Serve in bowls, garnished with the prosciutto and a sprig of mint if desired.
Joining with Honest Mum’s #TastyTuesday.