Broccoli and Watercress Soup with Grana Padano and Prosciutto di San Daniele Tartines
A quick and easy broccoli soup delicately flavoured with a Grana Padano rind and served with Prosciutto di San Daniele sourdough tartines.
Servings: 4 servings
Ingredients
for the soup
- 50 grams butter
- 250 grams broccoli florets
- 180 grams leeks finely sliced
- 2 large garlic cloves finely chopped
- 85 grams watercress
- 1000 ml vegetable stock
- 1 Grana Padano cheese rind only
- 250 ml double cream
- freshly grated nutmeg to serve
- Grana Padano cheese to serve
for the sourdough tartines
- 4 slices sourdough bread toasted and cooled
- olive oil
- 100 grams Prosciutto di San Daniele room temperature
Instructions
- Remove the Prosciutto di San Daniele from your refrigerator and bring to room temperature for half an hour.
- Melt butter in a heavy based soup pan over a medium high heat. Cook the broccoli florets, leek and garlic for 5 minutes, until they begin to soften.
- Add the watercress and cook for a further minute.
- Add the vegetable stock and the Grana Padano cheese rind.
- Turn the heat down to medium and pop the lid on the pot. Simmer gently for 15-20 minutes, until the vegetables are very tender.
- Puree with a hand blender until smooth and then stir in the double cream.
- Drizzle a little good quality olive oil over a piece of cooled sourdough toast and top with Prosciutto di San Daniele.
- Serve immediately with freshly grated nutmeg and some extra Grana Padano cheese sprinkled over the top of the soup.
Notes
The soup recipe can be frozen after pureeing but before adding the double cream. Simply defrost, heat and add the cream. Grana Padano cheese rinds can also be frozen, so don't discard them after you've finished with the rest of the cheese. Simply pop into the soup mix from frozen.