1L (4 cups) Campbell’s Real Stock – Salt Reduced Chicken
½ cup pouring cream
Preheat oven to 200°C. In a food processor add 1 clove of garlic, 1 tbs of oil and sourdough. Blitz until bread is a rough crumb, then transfer onto a large baking tray in a single layer and bake for 7 minutes or until golden and crisp. Set crumb aside for serving.
Heat 1 tbs of oil in a large saucepan over medium-high heat. Cook prosciutto until brown and crispy, drain onto paper towel. Set prosciutto aside for serving.
Reduce the pan heat to low, add the remaining oil and cook the leeks, onion and remaining garlic, covered, for 10 minutes or until very soft.
Add spinach and Campbell’s Real Stock then bring to the boil. Cook for 5 minutes or until the spinach has wilted and cooked.
Using a stick blender, blend the soup into a puree then add the cream. Bring soup back to a simmer and season to taste. Serve topped with crispy prosciutto and breadcrumbs.