Watercress Soup With Croutons And Prosciutto Chips - cooking recipe

Ingredients

3 tbsp + 1 tsp olive oil
6 slices Parma ham
4 slices white bread, crusts removed, cut into cubes
1 None onion, peeled and chopped
250 g watercress, lower stems removed
100 g baby spinach leaves
900 ml vegetable stock
200 ml double cream
1-2 tsp horseradish
Pinch None caster sugar

Preparation

To make the prosciutto chips, heat 1 tsp of the oil in a frying pan, add the prosciutto and cook until crisp, turning once. Remove, allow to cool slightly, break into large pieces and set aside.
For the croutons, heat 2 tbsp of the oil in the frying pan, add the cubes of bread and fry, turning, until golden. Season to taste. Remove and set aside on kitchen paper.
Heat the remaining oil in a saucepan, add the onion and saute until translucent. Add the watercress and spinach and saute, stirring, until wilted. Pour in the stock and cream. Bring to a boil, then reduce the heat and simmer for approximately 2 mins. Stir in the horseradish. Allow to cool slightly.
Using an immersion blender, blend until smooth. Add sugar and season to taste. Blend again.
Divide the soup between 4 bowls, garnish with prosciutto chips and croutons and serve.