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Ingredients Jump to Instructions ↓

  1. 2 White onions, thinly sliced

  2. 3 tb Butter

  3. 2 tb Chopped fresh parsley

  4. 2 Cloves garlic, finely choppe

  5. 2 Bay leaves

  6. 1/2 c Prosciutto or cooked ham

  7. 4 c Chicken Broth

  8. 3 c Water

  9. 1 ts Pepper

  10. 4 Potatoes, shredded

  11. 1/4 c Grated Romano cheese

  12. 4 Qt Dutch oven over medium-low heat

  13. 10 minutes. Stir in parsley,garlic, bay leaves and prosciutto. Cook, uncovered, over high heat

  14. 5 minutes, stirring frequently. Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat. Cover and simmer

  15. 30 minutes, stirring occasionally. Remove bay leaves. Top each serving with

  16. cheese. Slow-simmering soup is enriched with diced prosciutto and freshly grated Romano cheese.

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