Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter

  2. 3 ounces prosciutto finely chopped

  3. 3/4 cup chopped yellow onions

  4. 1/2 cup chopped celery

  5. 1/2 cup chopped carrots

  6. 3/4 teaspoon minced garlic

  7. 1 bay leaf

  8. 1/2 cup tomato paste

  9. 2 tablespoons all-purpose flour

  10. 2 cups chopped, peeled, seeded tomatoes

  11. 3 cups chicken stock or vegetable stock

  12. 1/3 cup heavy cream Salt and freshly ground pepper

  13. 2 tablespoons sugar

  14. 2 tablespoons apple cider vinegar Baby Grilled Cheese Sandwiches Chopped chives and parsley, for garnish

  15. 4 to 5 whole tortillas, fried and chopped, for garnish

Instructions Jump to Ingredients ↑

  1. In a large saucepan, melt the butter over medium-high heat. Add the prosciutto, onions, celery, carrots, garlic, and bay leaf and cook, stirring, until the onions are soft and fragrant, about 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the flour, and cook, stirring, for 1 minute. Add the tomatoes and stir well. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 20 minutes. Add the cream and cook for 3 minutes. Remove from the heat and discard the bay leaf. If you like a smooth soup you may use a hand-held immersion blender, or in batches in a food processor, puree the soup. Season, to taste, with salt and pepper. In a small saucepan, caramelize the sugar over low heat. Add the vinegar and stir to dissolve the sugar. Add to the soup a teaspoon at a time to balance the acidity. To serve, ladle the soup into bowls and arrange the sliced sandwiches around the sides. Garnish with the herbs and chopped tortillas and serve. Yield : 4 servings


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