Spinach Soup With Crispy Prosciutto And Toasted Sourdough Crumbs

1. 1

   Heat the olive oil in a large saucepan and fry the pieces of prosciutto until brown and crispy, drain on paper towel and set aside for serving.

2. 2

   Add the butter to the pan and sweat down the leeks, onion and garlic over a low heat for 10 minutes or until very soft.

3. 3

   Add the spinach and stock and bring to the boil. Cook for 5 minutes until the spinach has wilted down and is cooked.

4. 4

   Using a stick blender, blend the spinach into a puree and add the cream.

5. 5

   Season to taste and bring back to a simmer before serving topped with the crispy prosciutto and Toasted sourdough crumbs.

6. 6

   For toasted sour crumb. Preheat the oven to 200C. Place the peeled garlic clove in the bowl of a processor and blitz until finely chopped.

7. 7

   Add the remaining ingredients and blitz until the bread is a rough crumb.

8. 8

   Spread onto a baking tray and bake for 5-7 minutes or until golden and crisp. Use as required.

* Per serving · 4 servings · Values may vary.