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Parmesan Soup With Prosciutto and Toasted Bread Crumbs Recipe

Parmesan Soup With Prosciutto and Toasted Bread Crumbs Recipe

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Parmesan Soup With Prosciutto and Toasted Bread Crumbs

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Ingredients:

Serving

1 1/2 tbsp unsalted butter
1 1/2 tbsp olive oil
1 1/2 cups chopped shallots ( about 1/2 lb or 5 large shallots)
3/4 lb yukon gold potatoes or 3/4 lb russet potato, peeled and cut into 1/2 inch dice
1 tbsp chopped garlic
2 1/4-2 1/2 cups chicken broth
2 1/4-2 1/2 cups whole milk
3/4 cup grated parmesan cheese, plus 2 tbsp extra for garnish ( preferably parmigiano reggiano)
generous pinch cayenne pepper
kosher salt
2 tbsp olive oil (divided )
1 1/2 oz thinly sliced prosciutto , cut into strips about 3 inches long by 1/4 inch wide
3/4 cup coarse fresh breadcrumb
1 tbsp chopped fresh flat-leaf italian parsley

Directions:

To make soup:.
1. Heat butter and oil in a large, heavy saucepan set over medium heat. When hot, add shallots and cook, stirring, until softened and translucent, 3 to 4 minutes or so.
2. Add potatoes and garlic, and cook and stir 1 minute more.
3. Add 2 1/4 cups each of broth and milk, and bring mixture to a simmer. Reduce heat and cook at a simmer until potatoes and shallots are tender, about 15 minutes.
4. Gradually whisk in 3/4 cup cheese ad stir until it has melted. remove pan from heat and whisk in cayenne pepper. Taste and season with salt. If you use low-sodium broth, you'll need a teaspoon or more salt. If soup is too thick stir in 1/4 each additional broth and milk. (Soup can be prepared 1 day ahead; cool, cover and refrigerate. Reheat over medium heat, stirring).
To make garnishes:.
1. Heat 1 tablespoon olive oil until hot in a medium, heavy skillet set over medium heat. Add prosciutto and saute, turning often until crisp, 3 to 4 minutes. Remove and drain on paper towels.
2. To the same skillet set over medium heat, add 1 tablespoon more olive oil. When hot, add bread crumbs and cook, tossing constantly, until golden and crispy, 3 to 4 minutes. remove crumbs to a plate. (Prosciutto and crumbs can be prepared 4 hours ahead; leave uncovered at cool room temperature).
3. Ladle soup into 4 soup bowls and sprinkle each serving with some parmesan, prosciutto, bread crumbs and parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	577.47 Kcal (2418 kJ)
Calories from fat	226.23 Kcal
		% Daily Value*
Total Fat	25.14g	39%
Cholesterol	40.76mg	14%
Sodium	1414.38mg	59%
Potassium	1416.64mg	30%
Total Carbs	64.04g	21%
Sugars	24.34g	97%
Dietary Fiber	6.99g	28%
Protein	25.81g	52%
Vitamin C	42mg	70%
Vitamin A	0.1mg	2%
Iron	71.6mg	398%
Calcium	620.1mg	62%

Amount Per 100 g
Calories	87.28 Kcal (365 kJ)
Calories from fat	34.19 Kcal
		% Daily Value*
Total Fat	3.8g	39%
Cholesterol	6.16mg	14%
Sodium	213.77mg	59%
Potassium	214.11mg	30%
Total Carbs	9.68g	21%
Sugars	3.68g	97%
Dietary Fiber	1.06g	28%
Protein	3.9g	52%
Vitamin C	6.3mg	70%
Iron	10.8mg	398%
Calcium	93.7mg	62%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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