Contents
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Ingredients
- 600 g Potatoes
- 3 Rods Fresh leek
- 2 tbsp Oil
- 2 Bay leaves
- 3 Branches Fresh thyme
- 1 liter Vegetable broth
- 3 tbsp Chopped parsley
- 100 g Prosciutto
- Salt and pepper
Instructions
- Peel the potatoes and cut into large pieces. Wash the leek and cut into rings. Heat the oil in a saucepan and sweat the vegetables in it.
- Pour in the vegetable stock. Add thyme sprigs and bay leaves. Simmer the soup for about 20 minutes, then season with salt and pepper. Remove the thyme sprigs and bay leaves.
- Cut the proscuiutto into strips and fry in a pan without fat.
- Season the potato and leek soup to taste, arrange on four plates. Serve sprinkled with ham and parsley.
Nutrition
Serving: 100gCalories: 67kcalCarbohydrates: 1gProtein: 2gFat: 6.2g