Parmesan Soup With Prosciutto and Toasted Bread Crumbs

“Found this one in the Chicago Tribune. It's from Betty Rosbottom. Delicious!”
4 bowls of soup

Ingredients Nutrition


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

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