Name: Prosciutto lentil and celeriac soup with polenta-provolone toasts
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 150g prosciutto slices; 1 Tbsp olive oil; 1 brown onion, finely chopped; 1 small celeriac, trimmed, peeled, cut into 2cm cubes; 2 cloves garlic, crushed; 700g bottle passata; 4 cups chicken stock; 250g of ready to serve polenta *see cook’s tip below; Olive oil cooking spray, for greasing; 60g provolone piccante cheese, cut into very thin slices; Freshly ground pepper, to season; 400g of lentils, drained, rinsed; 1 bunch kale, trimmed, shredded; Basil leaves to serve

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

Ingredients

150g prosciutto slices

1 Tbsp olive oil

1 brown onion, finely chopped

1 small celeriac, trimmed, peeled, cut into 2cm cubes

2 cloves garlic, crushed

700g bottle passata

4 cups chicken stock

250g of ready to serve polenta *see cook’s tip below

Olive oil cooking spray, for greasing

60g provolone piccante cheese, cut into very thin slices

Freshly ground pepper, to season

400g of lentils, drained, rinsed

1 bunch kale, trimmed, shredded

Basil leaves to serve

Method

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.

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.

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.

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.

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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Ingredients

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