Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, potato & leek soup with crispy prosciutto & croutons. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
POTATO & LEEK SOUP with CRISPY PROSCIUTTO & CROUTONS is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. POTATO & LEEK SOUP with CRISPY PROSCIUTTO & CROUTONS is something which I have loved my entire life. They are fine and they look fantastic.
The potato is a root vegetable native to the Americas, a starchy tuber of the plant Solanum tuberosum, and the plant itself is a perennial in the nightshade family, Solanaceae. Potato is an instant messaging tool focused on security. It is faster, safer, more open and completely free.
To begin with this recipe, we have to prepare a few ingredients. You can have potato & leek soup with crispy prosciutto & croutons using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make POTATO & LEEK SOUP with CRISPY PROSCIUTTO & CROUTONS:
- Take soup
- Make ready 4 small potatoes, peeled & diced
- Get 1 leek, cleaned & chopped
- Make ready 1 onion, diced
- Take 1 garlic, crushed
- Prepare 1 ltr water + extra if needed
- Get salt & white pepper
- Take 1 tbsp mixed herbs
- Make ready 250 ml coconut cream
- Get extra
- Take 1 tsp dried oregano
- Get 1 pack prosciutto, cut into strips
- Make ready 2 slice day old bread, cut into large croutons
- Prepare 1 tbsp olive oil
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Steps 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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