On cold winter days, there is nothing better than a warming bowl of hearty soup, paired with toasted bread topped with mild and sweet Prosciutto di Parma.
Potato and Onion Soup with Prosciutto di Parma
Recipe courtesy of Prosciutto di Parma
5 cups white onions, sliced
1 1/2 cups peeled potatoes, chopped
1/2 cups Prosciutto di Parma, chopped
4 cups vegetable stock
1 sprig thyme, sage, and rosemary
Flour, as needed
3 tablespoons butter
Salt and pepper, to taste
6 slices bread
3/4 Cup(s) Prosciutto di Parma, thinly sliced
3/4 Cup(s) fontina cheese, grated
herbs and extra virgin olive oil, as needed
Put the sliced onions and chopped Prosciutto di Parma in a saucepan with the butter and herbs and cook on low heat for 5 minutes until soft. Sprinkle a little flour over the preparation and mix together. Add the chopped potatoes, then pour heated vegetable stock over and cook for 55 minutes, stirring occasionally.
Remove the herb sprigs from the soup and purée it. Transfer the puréed soup to a saucepan, place it on the heat, add salt to taste and cook for a further 5 minutes.
Brush the bread slices with a little oil, sprinkle over the grated fontina cheese and put them in the oven to cook au gratin (until brown). Remove bread from the oven, place the Prosciutto di Parma slices on top and serve with the soup with a drizzle of oil, herbs and pepper to taste