Name: Leek, potato and kale soup with Prosciutto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 Tbsp olive oil; 1 onion; 2 cloves of garlic; 500g potatoes; 500g leek; 1.5 litre vegetable stock; 1-2 Tbsp thyme leaves; 100g curly kale or Cavolo nero; 4 slices of Prosciutto (such as Parma ham); 2 Tbsp sour cream or crème fraîche (optional)

Leek, potato and kale soup with Prosciutto

14 Nov 2015

by Dinna

Prep Time

10 minutes

Cook Time

35 minutes

Total Time

45 minutes

Leek, potato and kale soup with Prosciutto

Background

The classic leek & potato soup gets an Italian makeover in this recipe with the additions of kale & Prosciutto. Needless to say, it's absolutely delicious - and rather filling & warming!

Ingredients

1 Tbsp olive oil
1 onion
2 cloves of garlic
500g potatoes
500g leek
1.5 litre vegetable stock
1-2 Tbsp thyme leaves
100g curly kale or Cavolo nero
4 slices of Prosciutto (such as Parma ham)
2 Tbsp sour cream or crème fraîche (optional)

Instructions

Finely chop the onion and slice the leeks.
Finely shred the cabbage, rinse and drain.
Heat the oil in a pan, then gently cook the leek and onion for 5 minutes, until soft.
Meanwhile, peel the potatoes, then dice. Mince the garlic. Add these to the sautéed onion, stir for 1 or 2 minutes, then pour in the stock.
Bring to the boil and simmer, under cover on a low heat, for 15-20 minutes. Then, using a hand-held blender, process until you a get coarse-textured soup. Add the cabbage slices. Put the lid on and cook for about 3 to 5 minutes. Season with salt and pepper to your taste.
Meanwhile, dry-fry the Prosciutto in a frying pan until crispy.
Serve the soup, adding a dollop of sour cream if you like, and a slice of crispy Prosciutto.