Pea & spinach risoni soup with mozzarella toasties

If you want to avoid arguments, make extra of the cheesy prosciutto toasties!

Recipe «Pea & spinach risoni soup with mozzarella toasties» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 leek, pale section only, ends trimmed, washed, thinly sliced, 2 garlic cloves, crushed, 2 x 500ml ctns chicken consomme, 750ml water , 105g risoni, 230g frozen baby peas, 50g baby spinach leaves , 2 tbsp fresh lemon juice, 2 tbsp finely shredded fresh mint, 4 slices white bread, 80g coarsely grated mozzarella, 4 slices prosciutto, halved.

Ingredients:

• 1 tbsp olive oil 
• 1 leek, pale section only, ends trimmed, washed, thinly sliced 
• 2 garlic cloves, crushed 
• 2 x 500ml ctns chicken consomme 
• 750ml water 
• 105g risoni 
• 230g frozen baby peas 
• 50g baby spinach leaves 
• 2 tbsp fresh lemon juice 
• 2 tbsp finely shredded fresh mint 
• 4 slices white bread 
• 80g coarsely grated mozzarella 
• 4 slices prosciutto, halved 

Instructions

1. Heat oil in a saucepan over medium heat. Add the leek and garlic and cook, stirring, for 10 minutes or until soft.
2. Increase heat to high and add the consomme and water. Bring to the boil. Add the risoni and stir until combined. Reduce heat to medium and simmer or 12 minutes or until risoni is al dente.
3. Meanwhile, to make the toasties, preheat grill on medium. Place the bread slices on a baking tray and cook under grill for 2-3 minutes each side or until toasted. Top with half the mozzarella. Top with the prosciutto and remaining mozzarella. Cook under grill for 2-3 minutes or until mozzarella melts.
4. Add the peas to the soup and cook, stirring, for 3-4 minutes or until bright green and tender. Add spinach, lemon juice and mint and stir until the spinach wilts. Ladle soup among serving bowls and serve with mozzarella toasties.