POTATO & LEEK SOUP with CRISPY PROSCIUTTO & CROUTONS

Name: POTATO & LEEK SOUP with CRISPY PROSCIUTTO & CROUTONS
Cuisine: American
Ingredients: 4 small potatoes, peeled & diced; 1 leek, cleaned & chopped; 1 onion, diced; 1 garlic, crushed; 1 ltr water + extra if needed; salt & white pepper; 1 tbsp mixed herbs; 250 ml coconut cream; 1 tsp dried oregano; 1 pack prosciutto, cut into strips; 2 slice day old bread, cut into large croutons; 1 tbsp olive oil

VegOut @cook_3009173

Serves 4-6.

VegOut @cook_3009173

Serves 4-6.

Saved

Ingredients

soup
4small potatoes, peeled & diced
1leek, cleaned & chopped
1onion, diced
1garlic, crushed
1 ltrwater + extra if needed
salt & white pepper
1 tbspmixed herbs
250 mlcoconut cream
extra
1 tspdried oregano
1 packprosciutto, cut into strips
2 sliceday old bread, cut into large croutons
1 tbspolive oil

Saved

Steps

1

Stove, medium heat. Drizzle some olive oil, add potatoes, leeks, onion, garlic and saute for 5-10 mins until soften.
2

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.
3

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.
4

Remove soup from the heat. Add the coconut cream and blend until smooth with a stick blender. Remove croutons from grill.
5

Serve in glasses. Drizzle over olive oil and sprinkle over croutons. Serve with couple strips of prosciutto.