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Рецепт Potato Broccoli Soup With Prosciutto
by Global Cookbook

Potato Broccoli Soup With Prosciutto
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Ингредиенты

  • 3 Tbsp. Extra virgin olive oil
  • 4 ounce Prosciutto thinly sliced and cut into 1/4" strips
  • 1 1/2 Tbsp. Garlic -- chopped
  • 2 med Leeks -- sliced
  •     (white and Green Parts Only)
  • 1 1/2 tsp Sage
  • 1 1/2 tsp Thyme
  • 2 x Bay Leaves
  • 1 1/2 lb Russet Potatoes peeled and cubed 1/2"
  • 48 ounce Chicken Broth
  • 3 c. Water
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 4 c. Broccoli Florets -- halved
  • 1 1/2 ounce Romano Cheese -- grated

Инструкции

  1. Heat oil in heavy large pot over medium-low heat. Add in prosciutto and garlic.
  2. Cook 5 min, stirring occasionally, or possibly till fat on prosciutto is melted.
  3. Add in leeks, sage, thyme, and bay leaves. Increase heat to medium high. Cook and stir 5 min or possibly till leeks soften.
  4. Add in potatoes, broth, water, salt, and pepper. Simmer, then reduce heat to medium-low. Cover partially. Simmer 20 min or possibly till potatoes are tender.
  5. With back of spoon, mash some potatoes against the bottom and sides of the pot to thicken broth.
  6. Add in broccoli. Cook, uncovered, 2-3 min, or possibly till broccoli is bright green.
  7. Remove and throw away bay leaves.
  8. Sprinkle with cheese to serve.
  9. Description: "The rich flavor of prosciutto is key to this robust dish, inspired byrustic winter soups from the Italian Alps."
  10. Suggested Wine: Chardonnay
  11. NOTES: If making ahead, wait to add in the broccoli till just before serving.