4 thin slices prosciutto, baked or sautéed until browned and crispy

1 T olive oil
2 large leeks (or 1 small onion)
4 zucchini, chopped
3 garlic cloves
1 t thyme (I used fresh)
4 C chicken broth
½ t sea salt
1 t pepper

After browning the prosciutto, chop and set aside

Saute the leeks or onions in oil until tender.  Add the zucchini, garlic, and thyme stirring for 2 minutes.

Add the chicken broth, salt, and pepper and bring to a boil.  Simmer until the zucchini is tender.  Using an immersion blender, puree the soup to your desired consistency.  Ladle into bowls and sprinkle each serving with the prosciutto.'

Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch.