30 grams butter
1 onion, peeled and chopped
1 small leek, sliced finely
1 small potato, diced
4 cups vegetable stock
1 cup water
7 cups peas, frozen or freshly podded
1 cup fresh mint leaves
½ cup cream
sea salt and freshly ground pepper
100 grams prosciutto
2 tablespoons cream
⅓ cup Greek yoghurt
1 tablespoon extra virgin or lemon olive oil
3 cups self-raising flour
1 teaspoon baking powder
½ teaspoon salt
pinch cayenne pepper
freshly ground pepper
⅓ cup finely chopped chives
100 grams grated Cheddar plus 50 grams extra for topping
50 grams roughly crumbled feta cheese
¾ cup cold cream plus 2 tablespoons extra
¾ cup cold soda water
1 small clove garlic, crushed
Melt the butter in a large saucepan and cook the onion and leek, stirring over a gentle heat for 10 minutes until they are softened but not coloured. Add the potato, stock and water and bring to a slow boil. Boil for 5 minutes or until the potato is tender. Add the peas and most of the mint leaves, reserving some for garnish. Bring back to the boil and cook uncovered for 3 minutes. Remove from the heat, add the cream and then use a stick blender or food processor to blend until smooth. Season to taste.
Heat the grill to 180°C. Lay slices of prosciutto on a baking tray. Grill for a few minutes each side until crispy and delicious.
To serve: Gently reheat the soup if required and divide between bowls. Whisk the cream into the yoghurt and drizzle over each serving. Scatter over the remaining mint leaves, with a grind of black pepper, a drizzle of olive or lemon oil, a strip of crispy prosciutto and the following cheddar scones.
Menu: Serve with Rhubarb Ice Cream with Roast Rhubarb for dessert.
Cheddar Scones: Preheat the oven to 200°C.
Line an oven tray with baking paper. Sift the flour into a large bowl with the baking powder, salt, cayenne and pepper. Add the chives and cheeses and gently combine.
Mix the cream, soda water and garlic. Make a well in the flour and add the cream mixture. Mix with a flat knife or large metal spoon, taking care not to overmix.
Tip onto a lightly floured bench and gently pat into a large rectangle about 26cm x 12cm, if necessary giving a very soft roll with the rolling pin. Cut into 12 rectangles and place onto the lined oven tray.
Brush with the extra cream and sprinkle with the remaining Cheddar. Bake for 15–20 minutes. Makes 12