-
1
To make soup:.
-
2
1.
-
3
Heat butter and oil in a large, heavy saucepan set over medium heat.
-
4
When hot, add shallots and cook, stirring, until softened and translucent, 3 to 4 minutes or so.
-
5
2.
-
6
Add potatoes and garlic, and cook and stir 1 minute more.
-
7
3.
-
8
Add 2 1/4 cups each of broth and milk, and bring mixture to a simmer.
-
9
Reduce heat and cook at a simmer until potatoes and shallots are tender, about 15 minutes.
-
10
4.
-
11
Gradually whisk in 3/4 cup cheese ad stir until it has melted.
-
12
remove pan from heat and whisk in cayenne pepper.
-
13
Taste and season with salt.
-
14
If you use low-sodium broth, you'll need a teaspoon or more salt.
-
15
If soup is too thick stir in 1/4 each additional broth and milk.
-
16
(Soup can be prepared 1 day ahead; cool, cover and refrigerate.
-
17
Reheat over medium heat, stirring).
-
18
To make garnishes:.
-
19
1.
-
20
Heat 1 tablespoon olive oil until hot in a medium, heavy skillet set over medium heat.
-
21
Add prosciutto and saute, turning often until crisp, 3 to 4 minutes.
-
22
Remove and drain on paper towels.
-
23
2.
-
24
To the same skillet set over medium heat, add 1 tablespoon more olive oil.
-
25
When hot, add bread crumbs and cook, tossing constantly, until golden and crispy, 3 to 4 minutes.
-
26
remove crumbs to a plate.
-
27
(Prosciutto and crumbs can be prepared 4 hours ahead; leave uncovered at cool room temperature).
-
28
3.
-
29
Ladle soup into 4 soup bowls and sprinkle each serving with some parmesan, prosciutto, bread crumbs and parsley.
