- 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.