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Ingredientes
- 3 Tbsp. Extra virgin olive oil
- 4 ounce Prosciutto thinly sliced and cut into 1/4" strips
- 1Â 1/2 Tbsp. Garlic -- chopped
- 2 med Leeks -- sliced
- Â Â (white and Green Parts Only)
- 1Â 1/2 tsp Sage
- 1Â 1/2 tsp Thyme
- 2 x Bay Leaves
- 1Â 1/2 lb Russet Potatoes peeled and cubed 1/2"
- 48 ounce Chicken Broth
- 3 c. Water
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 4 c. Broccoli Florets -- halved
- 1Â 1/2 ounce Romano Cheese -- grated
Direcciones
- Heat oil in heavy large pot over medium-low heat. Add in prosciutto and garlic.
- Cook 5 min, stirring occasionally, or possibly till fat on prosciutto is melted.
- Add in leeks, sage, thyme, and bay leaves. Increase heat to medium high. Cook and stir 5 min or possibly till leeks soften.
- Add in potatoes, broth, water, salt, and pepper. Simmer, then reduce heat to medium-low. Cover partially. Simmer 20 min or possibly till potatoes are tender.
- With back of spoon, mash some potatoes against the bottom and sides of the pot to thicken broth.
- Add in broccoli. Cook, uncovered, 2-3 min, or possibly till broccoli is bright green.
- Remove and throw away bay leaves.
- Sprinkle with cheese to serve.
- Description: "The rich flavor of prosciutto is key to this robust dish, inspired byrustic winter soups from the Italian Alps."
- Suggested Wine: Chardonnay
- NOTES: If making ahead, wait to add in the broccoli till just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 525g | |
| Recipe makes 6 servings | |
| Calories 227 | |
| Calories from Fat 87 | 38% |
| Total Fat 9.84g | 12% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 667mg | 28% |
| Potassium 838mg | 24% |
| Total Carbs 25.23g | 7% |
| Dietary Fiber 3.6g | 12% |
| Sugars 1.45g | 1% |
| Protein 10.7g | 17% |
