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1 leek, white and pale green part only, finely chopped
1 bay leaf
500 mL (2 cups)chicken stock
10 mL (1 1/4 cup) frozen peas
125 mL (1/2 cup) Dairyland 36% cream, very cold
to taste: salt and freshly ground pepper
60 mL (1/4 cup) Saputo Parmesan Cheese Petals
15 mL (1 tbsp) fresh chives, chopped
Preheat oven to 350°F (180°C).
Arrange the prosciutto on a parchment-lined baking sheet. Bake about 12 minutes, until crisp. Set aside on a cooling rack.
Shred the tender green part of the romaine (chiffonade) and set aside.
Chop the crunchy white parts of the lettuce finely and place in a large soup pot, along with the butter, leek and bay leaf. Sweat for 10 minutes. Add the stock and the peas and bring to a boil. Reduce the heat and simmer for 5 minutes, uncovered. Remove the bay leaf. Add the shredded lettuce, stir well, and return to a boil. Simmer for 2 minutes, uncovered. Remove from heat and add the cream immediately.
Transfer one third of the soup to a blender and puree until very smooth. Strain into a large clean bowl. Repeat with the remaining soup.
Season to taste with salt and pepper and adjust the consistency with a little stock or cream, as desired. Refrigerate at least 3 hours.
Top each serving of chilled soup with some Parmesan cheese petals, a piece of prosciutto and a sprinkle of chives.