OUR RECIPES
ONION, POTATO AND PROSCIUTTO SOUP
Cook to taste
Serves 4 people
Ingredients
- 800 g white onions
- 330 g peeled potatoes
- 50 g sliced Prosciutto di Parma
- 1 L vegetable stock
- 1 sprig of thyme, sage, rosemary
- flour to taste
- 40 g butter
- salt, pepper
Plus:
- 6 slices of bread
- 120 g sliced Prosciutto di Parma
- extra virgin olive oil
- 80 g fontina cheese
- herbs
Method
Place the sliced onions and chopped prosciutto in a saucepan with the butter and herbs and let them simmer for 5 minutes, sprinkle with a little flour and stir.
- Add the potatoes cut into small pieces.
- Pour in the hot stock and cook for 55 minutes, stirring occasionally.
- Remove the herbs from the soup and pass it through the food mill.
- Transfer the soup to a saucepan and heat, season with salt and cook for another 5 minutes.
- Brush the sliced bread with a drizzle of oil, sprinkle them with grated cheese and place them in the oven to brown.
- Remove from the oven, layer the sliced prosciutto and serve with the soup, drizzled with oil and a sprinkle of herbs and pepper.
YOUR RECIPE!
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