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Prosciutto lentil and celeriac soup with polenta-provolone toasts

Talk about a souperior serving.
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15M
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55M

Talk about a souperior serving. This indulgent number will have even soup naysayers devouring bowlful after bowlful.

Ingredients

Method

1.

Preheat oven to 200C. Put 6 slices of the prosciutto on an oven tray and bake for 10 minutes or until crisp. Break into pieces and set aside. Thinly slice remaining prosciutto.

2.

Heat oil in a large deep saucepan over medium heat. Add onion, celeriac, uncooked prosciutto and garlic. Cook, stirring occasionally, for 10 minutes or until celeriac is softened. Add passata and stock and bring to the boil. Simmer for 15 minutes for until vegetables are soft.

3.

Meanwhile, heat a chargrill pan over medium-high heat. Cut polenta into 1cm-thick slices. Spray 1 side of 4 slices with oil and arrange on a chopping board, oiled-side down.

4.

Top polenta with slices of cheese. Finish each stack with a slice of polenta, spray with oil and season with pepper. Grill polenta stacks for 6 minutes, turning halfway through, or until charred and cheese is melted.

5.

Add lentils to soup and cook for 3 minutes or until heated through. Add kale and cook for 1 minute or until wilted. Ladle soup into bowls and top with crispy prosciutto and basil. With  polenta-provolone toasts.

Cook tips

Ready-to-serve polenta is available from supermarkets and delis. It can be used to make a variety of dishes, such as polenta chips and these tasty toasts.

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