Pea Soup with Crispy Prosciutto
|Ingredients Weights Measures|
|prosciutto, thinly sliced 5 oz. [140 g] 12 slices|
|25%-less-sodium chicken broth 1-3/4 qt. [1.75 L]|
|water 1-3/4 qt. [1.75 L]|
|frozen sweet peas 5.75 lb. [2.6 kg] 1 gal. [4 L]|
|baby spinach leaves, cut into strips, loosely packed 10 oz. [285 g] 2 qt. [2 L]|
|scallions, chopped 5 oz. [140 g] 2 cups [500 mL]|
|Philadelphia Herb & Garlic Cream Cheese Product 10 oz. [285 g] 1-1/3 cups [325 mL]|
|fresh mint, chopped 1 oz. [30 g] 1 cup [250 mL]|
|freshly ground black pepper 2 g 1 tsp. [5 mL]|
Place prosciutto slices in single layer on baking sheet. Broil, 6 inches from heat, 2 min. or just until prosciutto begins to crisp. Cool. Break each prosciutto slice in half.
Bring broth and water to a boil in large saucepan on medium-high heat. Stir in peas, spinach and scallions. Reduce heat to medium-low; simmer 5 min. Add cream cheese, mint and pepper. Cook 2 min., stirring frequently, or until cream cheese is melted and soup is heated through.
Puree soup, in batches, in blender until smooth. Ladle soup into serving bowls. Garnish each serving with a prosciutto half.