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Delicious recipes and supper ideas with Peas
Recipe
Ingredients
Pea Vichyssoise With Prosciutto
600g 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
200ml double cream
75ml creme fraiche
Sea salt and freshly ground black pepper
4 slices Prosciutto ham roughly chopped
Chopped chives for garnish
Method
Pea Vichyssoise With Prosciutto
Melt the butter in a saucepan. Add spring onion, leek and garlic, cover and cook for 4 minutes. Add petits pois and stock. Bring to the boil and simmer uncovered for approximately 5 minutes. Add the cream and pour the soup into a blender and process until smooth. Adjust seasoning. Chill for 2-3 hours.
To serve: ladle soup into bowls and garnish with a good dollop of crème fraiche. Scatter over the chopped Prosciutto and garnish with chopped chives.
Serves 6-8
Nutrition
Pea Vichyssoise With Prosciutto
PER SERVING (4) 396 kcalories, 10g protein, 9g carbohydrates, 43g fat, 22g saturated fat, 2g fibre, 1g sugars, 2.89g sodium.
Nutrition – as well as the nutritional value of the Peas this recipe contains: vitamin A and beta carotene, B complex vitamins, vitamin C, calcium, magnesium, iron, zinc, selenium, manganese, potassium, quercitin, allicin plus other antioxidants from the herbs and seasonings.
