Pea Soup with Crispy Prosciutto

• 3 thin prosciutto slices (36 g)
• 1-3/4 cups each 25%-less-sodium chicken broth and water
• 4 cups frozen baby peas
• 2 cups loosely packed baby spinach leaves, cut into strips
• 4 green onions, chopped
• 1/3 cup Philadelphia Herb & Garlic Light Cream Cheese Product
• 1/4 cup chopped fresh mint

1. Heat broiler.
2. Place prosciutto slices in single layer on rimmed baking sheet.
3. Broil, 6 inches from heat, 2 min.
4. or just until prosciutto begins to turn crisp.
5. Cool.
6. Meanwhile, bring broth and water to boil in large saucepan on medium heat.
7. Add peas, spinach and onions; stir.
8. Simmer 5 min.
9. Add cream cheese product and mint; cook 2 min.
10. or until cream cheese is melted and soup is heated through, stirring frequently.
11. Blend soup, in small batches, in blender until smooth.
12. Ladle soup into serving bowls.
13. Break prosciutto slices in half.
14. Serve with the soup.

chicken broth, frozen baby peas, baby spinach leaves, green onions, philadelphia, fresh mint

Taken from www.kraftrecipes.com/recipes/pea-soup-crispy-prosciutto-139350.aspx (may not work)