Vegetables: Peel and dice 1 parsnip and 1 carrot. Dice 1 onion. Add these to a large pot, cover with water and add 2 tsp chicken stock. Season with 1 tsp mixed herbs, 1/2 tsp paprika, 1 tsp crushed garlic. Add a lid, bring to a boil and then reduce the heat to low and let simmer for 20 minutes.
Prosciutto: Bring the oven to 210C grill and line a tray with baking paper. Lay 80g prosciutto over the tray and grill for 5-6 minutes, flipping once, until crispy. Remove and let cool.
Finish soup: Once the vegetables have softened, add to a blender (or use a stick blender) and blitz into a thick and creamy soup. Taste, adding more salt if needed. Add 150g creme fraiche and mix well.
Plate: Serve with a drizzle of balsamic glaze, optional, and finish with more creme fraiche if desired. Top with crunchy prosciutto and enjoy.