Winter green super-food soup with horseradish cream and prosciutto wafers

Name: Winter green super-food soup with horseradish cream and prosciutto wafers
Yield: 4
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 400g speck (or smoked bacon), rind removed, chopped into 2cm pieces; 2 onions, finely chopped; 2 potatoes (about 300g), peeled, chopped into 2cm pieces; 2 garlic cloves, finely chopped; 4 cups (1 litre) chicken stock; 2 heads broccoli, cut into florets, stems chopped; 1 bunch kale, stems removed, leaves torn; 1 large bunch watercress, stems and leaves chopped; 6 very thin slices prosciutto; ½ cup (40g) parmesan, finely grated; 12 sage leaves; 1/3 (80ml) thickened cream; 1½ tbs store-bought horseradish cream

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https://healthimprovements.info/recipes/winter-green-super-food-soup-horseradish-cream-prosciutto-wafers/760jei3w — Winter green super-food soup with horseradish cream and prosciutto wafers

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by Silvia Colloca

Cook and author

Jun 19, 2019

“Any green leafy vegetables will work here such as silverbeet or English spinach” - Silvia Colloca.

1/3 cup (80ml) extra virgin olive oil
400g speck (or smoked bacon), rind removed, chopped into 2cm pieces
2 onions, finely chopped
2 potatoes (about 300g), peeled, chopped into 2cm pieces
2 garlic cloves, finely chopped
4 cups (1 litre) chicken stock
2 heads broccoli, cut into florets, stems chopped
1 bunch kale, stems removed, leaves torn
1 large bunch watercress, stems and leaves chopped
6 very thin slices prosciutto
½ cup (40g) parmesan, finely grated
12 sage leaves
1/3 (80ml) thickened cream
1½ tbs store-bought horseradish cream

Method

1.

Preheat oven to 200°C. Line a baking tray with baking paper.
2.

Heat ¼ cup (60ml) oil in a large heavybased saucepan over medium heat. Add speck and onion, and cook for 8 minutes or until onion is soft. Add potato and garlic, season and cook, stirring regularly, for a further 5 minutes or until mixture is sweet and lightly browned. Add stock and 2 cups (500ml) water, increase heat and bring to the boil for 6 minutes or until potato is just tender. Add broccoli and kale, cook for 4 minutes, then add watercress and cook for a further 2 minutes.
3.

Remove from heat, transfer to a blender (or use a stick blender) and blitz until very smooth. Season.
4.

Meanwhile, place prosciutto on prepared tray, scatter with parmesan and top with sage leaves. Drizzle with remaining 1 tbs oil. Bake for 10 minutes or until crisp and golden.
5.

Place cream in a bowl and whisk until just starting to thicken, then stir in horseradish cream and season.
6.

Divide soup among serving bowls, top with horseradish cream and serve with prosciutto wafers.