Ingredients :
- soup
- 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
- extra
- 1 tsp dried oregano
- 1 pack prosciutto, cut into strips
- 2 slice day old bread, cut into large croutons
- 1 tbsp olive oil
Method :
- 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.
0 komentar:
Posting Komentar