Directions

Soup:

1. In a large pot, melt butter over medium heat.
2. Add onion and carrot, and cook for approximately 5 minutes, until softened.
3. Add garlic, bay leaf, and salt. Cook for an additional 2 minutes, stirring frequently.
4. Add vegetable broth. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
5. Remove and discard bay leaf.
6. Add peas, spinach, and mint. Simmer for an additional 5 minutes.
7. Using an immersion blender or countertop blender, blend until completely smooth.
8. Remove from heat. Stir in yogurt, cream, and lemon juice until fully incorporated.
9. Cool rapidly.

Garnish:

1. Preheat oven to 350°F.
2. Arrange prosciutto slices on a parchment-lined baking sheet.
3. Bake for approximately 10 minutes, until crisp.
4. Remove from oven and allow to cool completely. Break into pieces.
5. In a small bowl, combine yogurt, cream, lemon zest, and salt. Mix until smooth.
6. Transfer yogurt mixture to a squeeze bottle.

Storage:

1. Transfer soup to food-safe containers or metal inserts.
2. Store soup, prosciutto, and yogurt garnish in separate, labeled containers.

Service:

1. Gently reheat soup in a pot over low heat, stirring frequently. Do not boil.
2. Portion 2 cups per serving into a bowl.
3. Garnish with yogurt swirl and crushed prosciutto.
4. Finish with optional mint, dill, or red pepper flakes as desired.
5. Serve immediately.