The West

Pea, zucchini zuppa with quinoa and crispy prosciutto
Picture: Robert Duncan

Serves 4

1 tbsp olive oil

20g unsalted butter

2 leeks, sliced thinly

3/4 cup quinoa

1.25 litres chicken stock, heated

1/3 cup frozen peas

1 large zucchini, thinly sliced

sea salt and freshly ground black pepper

4 slices prosciutto or pancetta

shaved parmesan to serve


Heat the oil and butter in a saucepan over low heat. Add leek and cook, stirring occasionally, for 5 minutes or until softened. Add the quinoa and stir to coat. Add hot stock, then bring to the boil over medium-high heat. Reduce heat to low, cover and simmer for 12-15 minutes until the quinoa is almost tender. Add peas and zucchini and season to taste. Cook for a further 3-5 minutes. Meanwhile, heat a non-stick frying pan over medium heat. Add the prosciutto and cook for 1-2 minutes until crisp. Drain on paper towel. Ladle the soup into bowls, crumble over the crispy prosciutto, and sprinkle with parmesan.

The West Australian

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