Celery Soup with Prosciutto
2 tbsp Olive Oil
1 Brown Onion, chopped
1 bunch Celery, thinly sliced
300g Red washed potatoes, chopped
3 cups vegetable stock
2 tbsp fresh mint
Heat 1 1/2 tbsp oil in a large saucepan over medium heat. Cook onion and celery for 10 mins or until softened. Add potato and stock. Bring to the boil. Reduce heat, cover and simmer for 20 mins or until tender. Set aside for 5 mins to cool.
Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook the prosciutto for 2-3 mins each side or until crisp. Transfer to a plate lined with paper towel. Break into shards.
Add the mint to the soup. Use a hand blender to blend until smooth. Season. Ladle among bowls and sprinkle with pancetta and extra mint.