Spinach Soup With Crispy Prosciutto And Toasted Sourdough Crumbs Recipe

Name: Spinach Soup With Crispy Prosciutto And Toasted Sourdough Crumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spinach soup; 1 tablespoon olive oil; 150 grams thinly sliced prosciutto, roughly torn; 40 grams butter; 1 brown onion, finely diced; 4 pieces cloves garlic, crushed; 750 grams English spinach, trim off roots and rinse; 1 liter chicken stock; 1 cup pouring cream; Toasted sourdough crumb; 1 clove of garlic; 1 tablespoon olive oil; 4 slices wholegrain sour dough; salt flakes, to taste

Servings: persons

Spinach soup
1 tablespoon olive oil
150 grams thinly sliced prosciutto, roughly torn
40 grams butter
1 brown onion, finely diced
4 pieces cloves garlic, crushed
750 grams English spinach, trim off roots and rinse
1 liter chicken stock
1 cup pouring cream
Toasted sourdough crumb
1 clove of garlic
1 tablespoon olive oil
4 slices wholegrain sour dough
salt flakes, to taste

1
Heat the olive oil in a large saucepan and fry the pieces of prosciutto until brown and crispy, drain on paper towel and set aside for serving.
2
Add the butter to the pan and sweat down the leeks, onion and garlic over a low heat for 10 minutes or until very soft.
3
Add the spinach and stock and bring to the boil. Cook for 5 minutes until the spinach has wilted down and is cooked.
4
Using a stick blender, blend the spinach into a puree and add the cream.
5
Season to taste and bring back to a simmer before serving topped with the crispy prosciutto and Toasted sourdough crumbs.
6
For toasted sour crumb. Preheat the oven to 200C. Place the peeled garlic clove in the bowl of a processor and blitz until finely chopped.
7
Add the remaining ingredients and blitz until the bread is a rough crumb.
8
Spread onto a baking tray and bake for 5-7 minutes or until golden and crisp. Use as required.

959

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Spinach soup, 1 tablespoon olive oil, 150 grams thinly sliced prosciutto, roughly torn, 40 grams butter, and more.

Yes, Spinach Soup With Crispy Prosciutto And Toasted Sourdough Crumbs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Soup With Crispy Prosciutto And Toasted Sourdough Crumbs

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