Pea Soup with Crispy Prosciutto

• 12 slices prosciutto, thinly sliced
• 1-3/4 qt. 25%-less-sodium chicken broth
• 1-3/4 qt. water
• 1 gal. frozen sweet peas
• 2 qt. baby spinach leaves, cut into strips, loosely packed
• 2 cups scallions, chopped
• 1-1/3 cups Philadelphia Herb & Garlic Cream Cheese Product
• 1 cup fresh mint, chopped
• 1 tsp. freshly ground black pepper

1. Place prosciutto slices in single layer on baking sheet.
2. Broil, 6 inches from heat, 2 min.
3. or just until prosciutto begins to crisp.
4. Cool.
5. Break each prosciutto slice in half.
6. Bring broth and water to a boil in large saucepan on medium-high heat.
7. Stir in peas, spinach and scallions.
8. Reduce heat to medium-low; simmer 5 min.
9. Add cream cheese, mint and pepper.
10. Cook 2 min., stirring frequently, or until cream cheese is melted and soup is heated through.
11. Puree soup, in batches, in blender until smooth.
12. Ladle soup into serving bowls.
13. Garnish each serving with a prosciutto half.

water, frozen sweet peas, baby spinach leaves, scallions, philadelphia, fresh mint, freshly ground black pepper

Taken from www.kraftrecipes.com/recipes/pea-soup-crispy-prosciutto-158594.aspx (may not work)