PROSCIUTTO AND EGG SOUP
Just a small amount of prosciutto lends a deep, meaty presence to this Italian-inspired soup, which gains incredible richness once the egg yolk is broken.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the farro and 1 teaspoon salt in a medium saucepan and cover with water by 2 inches. Bring to a simmer and cook until the farro is tender but chewy, 10 to 20 minutes, or according to the manufacturer's instructions. Drain and set aside.
- Heat 2 tablespoons olive oil in a medium pot over medium heat. Add the prosciutto and cook, stirring occasionally, until crisp, about 3 minutes. Remove half the prosciutto with a slotted spoon to a paper-towel-lined plate. Drizzle in the remaining tablespoon olive oil, and add the onion, carrot, celery, garlic, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until soft, about 10 minutes. Add the escarole and another 1/2 teaspoon salt and stir for 1 minute to wilt. Pour in the chicken broth and bring to a simmer. Cook for 10 minutes or until the escarole is completely softened. Stir in the cooked farro. Taste for seasoning and add more salt and pepper to taste.
- Fill a high-sided skillet with 1 1/2 inches of water. Add the vinegar and 1 tablespoon salt. Bring to a very gentle simmer. Break the eggs, spaced apart, into the water. Cover and turn off the heat. After 3 minutes the whites should be set and the yolks still soft. Remove the poached eggs with a slotted spoon to a paper-towel-lined plate to drain.
- Ladle soup into 4 bowls. Top each bowl with a poached egg, a generous sprinkling of Parmesan, the reserved crisped prosciutto and some pepper.
GARLIC SOUP WITH CRISPY PROSCIUTTO
A first course guaranteed to impress from Karen Mordechai of Sunday Suppers.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Using a sharp knife, trim the top off of each head of garlic, keeping the bulb intact. Place each bulb in a square of Reynolds Wrap® Aluminum Foil. Drizzle each bulb with 1 tablespoon of olive oil, sprinkle with salt, pepper and about 1 teaspoon of thyme leaves. Wrap foil around bulbs and place on a baking sheet. Bake for 30-35 minutes or until garlic is very tender. Open foil carefully by cutting along top with a sharp knife, allowing steam to escape; then open top.
- In a large pot over medium heat, add 2 tablespoons of olive oil. Add chopped shallots and saute on medium-high heat for 5 minutes. Add potatoes, remaining thyme and bay leaf. Squeeze the soft roasted garlic cloves into the pot. Saute for 3 minutes over medium heat. Stir in broth and 1 cup cream. Bring to boil and then reduce heat and simmer, stirring occasionally for 30 minutes or until potatoes are very tender. Remove from heat; let stand 10 minutes to cool. Remove thyme and bay leaf.
- For the prosciutto, preheat the oven to 350 degrees F. Place slices flat on a foil-lined baking sheet. Bake for about 15 minutes, or until crispy. Remove from oven and let cool slightly. Break the prosciutto into small pieces and set aside. In a blender, puree soup in batches until smooth; return to pot. Stir in remaining cup of cream and bring to a simmer. Season to taste with salt and pepper.
- Ladle soup into bowls and garnish with crispy prosciutto, lemon zest, a drizzle of olive oil and a sprinkle of smoked paprika. Finish with a few leaves of parsley.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 28 g, Cholesterol 89.7 mg, Fat 36.6 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 16.3 g, Sodium 575.8 mg, Sugar 1.5 g
INSTANT POT® WHITE BEAN SOUP WITH PROSCIUTTO
Lots of folks are a little intimidated by an Instant Pot®, but it is certainly handy when it comes to dried beans. With 20 minutes of prep time and less than 1 hour of active cooking time, this recipe for white bean and prosciutto soup is delicious and filling. Serve it for dinner with a salad and some nice bread, or for lunch with some crackers and fruit for dessert.
Provided by Bibi
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chicken broth, beans, onion, garlic, bay leaves, and olive oil in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in carrots, celery, and prosciutto. If you prefer more liquid, add additional broth at this point.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with salt and pepper.
- Serve in individual soup bowls and garnish with parsley.
Nutrition Facts : Calories 440.3 calories, Carbohydrate 53.5 g, Cholesterol 33.8 mg, Fat 13.5 g, Fiber 16.6 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 814.3 mg, Sugar 4.7 g
PROSCIUTTO AND MELON SOUP
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Place the prosciutto slices on a foil-lined baking sheet. Place in the oven and bake until firm, golden around the edges, and almost crisp, about 18 minutes. Set aside and let cool.
- Place half the melon in the blender with half the tomatoes. Pulse the blender until the mixture is pureed. Pour the soup in a large bowl. Puree the remaining melon and tomatoes and add to the bowl. Add the salt and pepper.
- Ladle the soup into bowls. Crumble the cooled prosciutto crisps over the top of the soup. Sprinkle with basil and serve.
PROSCIUTTO SOUP
Provided by Mark Bittman
Categories dinner, easy, pastas, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Set 6 cups of water to boil to save time later. Put 2 tablespoons of the olive oil in the bottom of a medium saucepan, and turn the heat to medium. Chop the prosciutto (remove the fat if you must, but remember that it has flavor) into 1/4-inch or smaller cubes, and add to the oil. Brown, stirring occasionally, for about 5 minutes, while you prepare the garlic, onion and greens.
- Peel the garlic, and chop it roughly or leave it whole. Peel and chop onion. Wash and chop greens into bite-size pieces.
- When the prosciutto is browned, add the garlic, and cook, stirring occasionally, until it begins to color, about 2 minutes. Add the onions, and cook, stirring occasionally, until they become translucent, 2 or 3 minutes. Add the greens, and stir; then, add the 6 cups of boiling water. Stir in the pasta and a good sprinkling of salt and pepper; adjust heat so the mixture simmers.
- When the pasta is done, taste, and add more salt and pepper if necessary. Drizzle with the remaining olive oil, and serve.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 13 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 812 milligrams, Sugar 2 grams
PROSCIUTTO SOUP
Steps:
- Bring 6 cups of water to a boil in a pot or kettle. Put 2 tablespoons of the olive oil in the bottom of a saucepan and turn the heat to medium. Chop the prosciutto (remove the fat if you must, but remember that it has flavor) into 1/4-inch or smaller cubes and add to the oil. Brown, stirring occasionally, for about 5 minutes, while you prepare the garlic, onion, and greens.
- Peel the garlic and chop it roughly or leave it whole. Peel and chop the onion. Wash and chop the greens into bite-sized pieces.
- When the prosciutto has browned, add the garlic and cook, stirring occasionally, until it begins to color, about 2 minutes. Add the onion and cook, stirring occasionally, until it becomes translucent, 2 or 3 minutes. Add the greens and stir, then add the boiling water. (You can prepare the dish in advance up to this point. Cover and refrigerate for up to 2 days, then reheat before proceeding.) Stir in the pasta and a good sprinkling of salt and pepper; adjust the heat so the mixture simmers.
- When the pasta is done, taste and adjust the seasoning. Drizzle with the remaining olive oil and serve.
- Variations
- The basic recipe, though delicious, is on the meager side, the kind of soup people make when times are hard or no one's been shopping lately: a small piece of meat, some common vegetables, a little pasta. But you can make it as elaborate as you like and even convert it to a stew by doubling the amount of meat, vegetables, and pasta. The chopping time will be extended slightly, but the cooking time will remain more or less the same.
- Add more root vegetables, like thinly sliced carrots or chopped celery, or diced potatoes or turnips.
- Vary the greens: Shredded cabbage is perfect for this soup and will cook as quickly as kale. Collard, mustard, and turnip greens are also appropriate. Some peas and/or corn will work nicely, too, even if they come from the freezer.
- Use any starch you like in place of the pasta: Rice and barley, each of which take a few minutes longer than pasta, are good choices.
- Add tomatoes, either fresh, canned, or paste, for color and flavor. To use tomato paste, just stir a couple of tablespoons into the sautéing vegetables before adding the water. Tomatoes should be added with the onions so they have time to break up.
- Leftovers are great, like a bit of chopped chicken or some vegetables from a previous meal (rinse them with boiling water if they were sauced).
- Consider the chopped-up rind of hard cheese, like Parmesan, which will not only soften enough to become edible during cooking but will add great flavor to the soup.
More about "prosciutto soup recipes"
CABBAGE-AND-WHITE-BEAN SOUP WITH PROSCIUTTO RECIPE
From foodandwine.com
5/5
- In a large pot, heat the oil over moderately low heat. Add the garlic and tomatoes and cook, stirring frequently, for 5 minutes.
- Add the cabbage, water, broth, rosemary, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, until the cabbage is tender, about 20 minutes.
- Stir in the beans and simmer until just warmed through, about 3 minutes. Ladle the soup into bowls and sprinkle the prosciutto over the top.
TUSCAN WHITE BEAN SOUP WITH PROSCIUTTO RECIPE | MYRECIPES
From myrecipes.com
5/5 (20)Calories 356 per servingServings 4
- Heat the oil in a large stockpot over medium heat. Add the prosciutto, and sauté for 2 minutes. Add the onion, celery, carrot, and garlic; sauté for 2 minutes or until soft.
- Add the water, beans, bay leaves, and broth, and bring soup to a boil. Partially cover, reduce heat, and simmer soup for 20 minutes.
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