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Before you jump to POTATO & LEEK SOUP with CRISPY PROSCIUTTO & CROUTONS recipe, you may want to read this short interesting healthy tips about Here Are Some Simple Explanations Why Eating Apples Is Good.
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We hope you got insight from reading it, now let’s go back to potato & leek soup with crispy prosciutto & croutons recipe. You can have potato & leek soup with crispy prosciutto & croutons using 14 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare POTATO & LEEK SOUP with CRISPY PROSCIUTTO & CROUTONS:
- Get soup
- Get 4 small potatoes, peeled & diced
- Use 1 leek, cleaned & chopped
- Use 1 onion, diced
- Get 1 garlic, crushed
- Use 1 ltr water + extra if needed
- Provide salt & white pepper
- Take 1 tbsp mixed herbs
- Use 250 ml coconut cream
- Take extra
- Use 1 tsp dried oregano
- Get 1 pack prosciutto, cut into strips
- Get 2 slice day old bread, cut into large croutons
- Get 1 tbsp olive oil
Instructions to make POTATO & LEEK SOUP with CRISPY PROSCIUTTO & CROUTONS:
- Stove, medium heat. Drizzle some olive oil, add potatoes, leeks, onion, garlic and saute for 5-10 mins until soften.
- Lower the heat. Add the herbs, oregano and continue to saute for 10 minutes. Add the water and simmer for 20 mintuesor until veggies are tender. Meanwhile, heat a fry pan on medium heat. Cook the prosciutto for 4 minutes on either side. Prosciutto will crispy up once removed from the heat.
- Place the croutons on a tray, drizzle over olive oil and place under the grill (low heat). Cook for 5 min, toss, then cook for another 5 minutes until golden brown and crunchy.
- Remove soup from the heat. Add the coconut cream and blend until smooth with a stick blender. Remove croutons from grill.
- Serve in glasses. Drizzle over olive oil and sprinkle over croutons. Serve with couple strips of prosciutto.
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