It must be crazy to dream of soup when it is 37c in the last month of spring.
I made this soup a few months ago when the weather was a lot cooler. My daughter and I both sharing the love of smoothies, juicing and soup. I got inspired by her after her trip back from France where she first tried prosciutto at her France family. She told me the "raw meat" was very nice so we went to the supermarket and got some "raw meat" under her description. Apparently you don't need to cook prosciutto but I prefer my meat cooked so I lightly pan-fried it to have a bit of a crisp.
Leek and Potato Soup with Prosciutto
4 Carisma Low GI potatoes from Coles, about 700g
1 leek, white part only
1/2 cup milk
1/4 cup evaporated milk or cream
1/2 teaspoon vegetable stock powder
2 thinly sliced prosciutto, cut into pieces
Salt & pepper
- Peel and cut potatoes into chucks. Cover the saucepan with enough water and boil the potatoes till cooked. Leave cool a little.
- Finely cut the leek into small pieces. Heat a little oil in a frypan and saute the leek till soft.
- Reserve some of the water from the potatoes. Blend the potatoes with water and leek into a blender till smooth. I did that in 2 batches.
- Return the soup into the pan, heat gently and add the milk, evaporated milk, stock powder. Add the reserved water bit by bit until you get a nice smooth consistency. Seasoned with salt and pepper.
- Topped the soup with panfried prosciutto or serve with croutons.