Spinach & Leek Soup with Crispy Prosciutto & Sourdough CrumbSpinach & Leek Soup with Crispy Prosciutto & Sourdough Crumb Spinach & Leek Soup with Crispy Prosciutto & Sourdough Crumb

Spinach & Leek Soup with Crispy Prosciutto & Sourdough Crumb

  • Serves 4
  • Preparation Time 10MINS
  • Cook Time 20MINS

5 garlic cloves, crushed

3 tbs olive oil

4 slices sourdough bread

150g prosciutto, thinly sliced

2 leeks, trimmed, cleaned, thinly sliced

1 brown onion, finely diced

120g baby spinach

1L (4 cups) Campbells Real Stock Salt Reduced Chicken

cup pouring cream

STEP 1 Preheat oven to 200C. In a food processor add 1 clove of garlic, 1 tbs of oil and sourdough. Blitz until bread is a rough crumb, then transfer onto a large baking tray in a single layer and bake for 7 minutes or until golden and crisp. Set crumb aside for serving.

STEP 2 Heat 1 tbs of oil in a large saucepan over medium-high heat. Cook prosciutto until brown and crispy, drain onto paper towel. Set prosciutto aside for serving.

STEP 3 Reduce the pan heat to low, add the remaining oil and cook the leeks, onion and remaining garlic, covered, for 10 minutes or until very soft.

STEP 4 Add spinach and Campbells Real Stock then bring to the boil. Cook for 5 minutes or until the spinach has wilted and cooked.

STEP 5 Using a stick blender, blend the soup into a puree then add the cream. Bring soup back to a simmer and season to taste. Serve topped with crispy prosciutto and breadcrumbs.