Garlic Soup with Crispy Prosciutto

Ingredients and Weight:

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped (about 1 1/2 cups)
• 3-4 garlic cloves, minced (about 3 tablespoons)
• 4 cups chicken broth, low-sodium
• 4 cups water
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 8 slices prosciutto, cut into small pieces
• 1/4 cup chopped fresh parsley
• Crusty bread, for serving (optional)

Preparation Time:

10 minutes

Cooking Time:

30 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In a large pot or Dutch oven over medium heat, heat the olive oil. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the chicken broth, water, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Season with salt and pepper to taste.
5. While the soup simmers, cook the prosciutto in a large skillet over medium heat until crispy.
6. Ladle the soup into bowls and sprinkle with crispy prosciutto and parsley. Serve with crusty bread, if desired.

Nutritional Information:

(Per serving)

• Calories: 190
• Fat: 10g
• Cholesterol: 35mg
• Sodium: 760mg
• Carbohydrates: 15g
• Protein: 15g

Dish Characteristics:

• Savory and comforting
• Easy to prepare
• Perfect for a quick and satisfying meal
• Ideal for American taste buds
• Can be easily customized with different toppings such as croutons, grated Parmesan cheese, or a drizzle of olive oil

User Comments:

• "This soup is so flavorful and delicious. The crispy prosciutto adds a nice touch of crunch."
• "I love how easy this soup is to make. It's perfect for a weeknight dinner."
• "This soup is so comforting and satisfying. It's perfect for a cold winter day."
• "I added some grated Parmesan cheese to my soup and it was even more delicious."
• "This is the best garlic soup I've ever had! I will definitely be making this again."

Special Precautions and Tips:

• If you don't have chicken broth, you can use vegetable broth instead.
• You can add other vegetables to the soup, such as carrots, celery, or potatoes.
• If you don't have prosciutto, you can use pancetta or bacon instead.
• To make the soup ahead of time, simply cook the soup and let it cool completely. Store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat over medium heat until warmed through.