Description
A rich creamy soup made with what you may have treated as scraps in the past
Ingredients
Scale
- 4–5 slices Prosciutto
- 1 tablespoon olive oil
- 1/2 cup onion or leek, diced
- 4 Broccoli (and/or cauliflower) stalk, coarsely diced
- Chicken or vegetable stock
- 1/2 cup heavy cream
- salt & pepper, to taste
- dash cayenne
Instructions
- Add Prosciutto to a frying pan and cook until it begins to brown, cool until crisp, crumble and set aside
- Heat oil in a pan over medium high heat, add onion and cook until it begins to brown
- Add the chopped broccoli and enough stock to cover, bring to a boil, reduce heat and simmer loosely covered for about an hour, until tender
- Process soup until smooth with an immersion blender or in a blender or food processor
- Stir in cream and season to taste
- Top with Prosciutto