2 white onions, thinly sliced
3 tablespoons butter
2 tablespoons chopped fresh parsley
2 cloves garlic, finely chopped
2 bay leaves
1/2 cup prosciutto or cooked ham
4 cups chicken broth
3 cups water
1 teaspoon pepper
4 potatoes, shredded
1/4 cup grated romano cheese
Servings: 4
1. Cover and cook onions in butter in 4-quart Dutch oven over medium-low heat 10 minutes. Stir in parsley, garlic, bay leaves and prosciutto. Cook, uncovered, over high heat 5 minutes, stirring frequently. Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat. Cover and simmer 30 minutes, stirring occasionally. Remove bay leaves.
2. Top each serving with cheese. Slow-simmering soup is enriched with diced prosciutto and freshly grated Romano cheese.
3 tablespoons butter
2 tablespoons chopped fresh parsley
2 cloves garlic, finely chopped
2 bay leaves
1/2 cup prosciutto or cooked ham
4 cups chicken broth
3 cups water
1 teaspoon pepper
4 potatoes, shredded
1/4 cup grated romano cheese
Servings: 4
1. Cover and cook onions in butter in 4-quart Dutch oven over medium-low heat 10 minutes. Stir in parsley, garlic, bay leaves and prosciutto. Cook, uncovered, over high heat 5 minutes, stirring frequently. Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat. Cover and simmer 30 minutes, stirring occasionally. Remove bay leaves.
2. Top each serving with cheese. Slow-simmering soup is enriched with diced prosciutto and freshly grated Romano cheese.