Gluten Free Broccoli Zuppa with Prosciutto with Parmesan Crisps
Ingredients
1/3 cup (80ml) extra virgin olive oil, plus more for drizzling on top
2 brown onions, peeled and roughly chopped
2 potatoes (about 300g), peeled, chopped into 3 cm pieces.
2 garlic cloves, peeled and roughly chopped
4 cups (1L) chicken or vegetable stock
Water
2 broccoli heads, cut into florets, stems chopped
8 Slices of D’Orsogna Prosciutto
1/2 cup (40g) Floridia Grated Parmesan, plus more for serving if liked
salt and pepper for seasoning
3-4 Basil leaves
Method
Preheat oven to 200°C. Line a baking tray with baking paper.
Heat 1/4 cup (60ml) oil in a large heavy-based saucepan over medium heat. Add the roughly chopped onion, potatoes, garlic, and a pinch of salt. Cook for 3-4minutes or until slightly browned.
Add Broccoli stems and florets, roughly chopping the stems and cook together for 1-2 minutes, then add stock and enough water to cover the vegetables, increase heat, and bring to the boil for 15-20 minutes or until the potato and the broccoli stems are tender.
Meanwhile, place prosciutto on a prepared baking tray lined with baking paper, scatter with parmesan, be generous and drizzle lightly with olive oil. Bake for 10 minutes or until crisp’s and golden. Set aside.
Remove from the heat, transfer the vegetables to a blender (or use a stick blender) and some of the soup, add in your basil leaves. Blitz until very smooth. Season to your liking. If the mixture is too thick add some more of the soup and blitz again until smooth.
Serve in individual bowls with two prosciutto and parmesan crisps per person with basil and extra parmesan as desired.
