Shelly's Recipe

POTATO-BROCCOLI SOUP WITH PROSCIUTTO

Category: Soups

3 tbsp extra-virgin olive oil
4 oz. sliced prosciutto (1/8 inch thick), cut into 1/4-inch strips
1 1/2 tbsp minced garlic
2 medium leeks, white and light green parts only, sliced (1/2 inch)
1 1/2 tsp dried sage
1 1/2 tsp dried thyme
2 bay leaves
1 1/2 lb. russet potatoes, peeled, cubed (1/2 inch)
3 (14-oz.) cans reduced-sodium chicken broth
3 cups water
1/2 tsp salt
1/2 tsp freshly ground pepper
4 cups broccoli florets, halved
6 tbsp (1 1/2 oz.) grated Pecorino Romano cheese

Heat oil in heavy large pot over medium-low heat until hot. Add prosciutto and garlic; cook 5 minutes, stirring occasionally, or until any fat on prosciutto is melted. (If necessary, reduce heat so garlic doesn’t brown.) Add leeks, sage, thyme and bay leaves. Increase heat to medium-high. Cook and stir 5 minutes or until leeks soften.


Add potatoes, broth, water, salt and pepper. Bring soup to a simmer; reduce heat to medium-low. Cover partially; simmer 20 minutes or until potatoes are tender.

With back of large spoon, smash some potatoes against bottom and sides of pot to thicken broth. Add broccoli. Cook, uncovered, 2 to 3 minutes or until broccoli is bright green. Remove and discard bay leaves. Ladle so up into bowls; sprinkle with cheese. Serves 6