Melt the butter in a pan. Add the leek and garlic, cover and cook gently for 4-5 minutes, until
Stir in the petits pois, vegetable stock and chives. Bring slowly to the boil, then simmer for 5
minutes. Set aside to cool slightly.
Process the soup in a food processor or blender until smooth. Pour into a bowl, stir in the
cream and season to taste with salt and black pepper. Chill in the refrigerator for at least 2
When ready to serve, ladle the soup into bowls and add a spoonful of Greek yogurt to the centre
of each bowl. Scatter the chopped prosciutto over the top of the soup and garnish with chives