Pea Vichyssoise with Prosciutto

Serves 6-8

Melt the butter in a saucepan. Add spring onion, leek and garlic, cover and cook for 4 minutes. Add petits pois and stock. Bring to the boil and simmer uncovered for approximately 5 minutes. Add the cream and pour the soup into a blender and process until smooth. Adjust seasoning. Chill for 2-3 hours.

To serve: ladle soup into bowls and garnish with a good dollop of crème fraiche. Scatter over the chopped Prosciutto and garnish with chopped chives.