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Onion & Potato Soup: (Zuppa di Patate e Cipolle)
Serves 4
Not T&T
2 large white onions,thinly sliced
3 Tbls.butter
2 Tbls.chopped fresh parsley
2 cloves garlic,finely chopped
2 bay leaves
1/2 c.diced prosciutto or fully cooked Virginia ham(about 4 oz.)
4 c.chicken broth
3 c.water
1 tsp.pepper
4 large potatoes,shredded
1/4 c.freshly grated Romano cheese
Cover & cook onions in butter in 4 qt.Dutch oven over med-low heat 10 minutes.Stir in parsley,garlic,bay leaves & prosciutto.Cook uncovered over high heat 5 minutes,stirring frequently.
Stir in remaining ingredients except cheese.Heat to boiling,reduce heat.Cover & simmer 30 minutes,stirring occasionally.Remove bay leaves.Top each serving with cheese.
Serves 4
Not T&T
2 large white onions,thinly sliced
3 Tbls.butter
2 Tbls.chopped fresh parsley
2 cloves garlic,finely chopped
2 bay leaves
1/2 c.diced prosciutto or fully cooked Virginia ham(about 4 oz.)
4 c.chicken broth
3 c.water
1 tsp.pepper
4 large potatoes,shredded
1/4 c.freshly grated Romano cheese
Cover & cook onions in butter in 4 qt.Dutch oven over med-low heat 10 minutes.Stir in parsley,garlic,bay leaves & prosciutto.Cook uncovered over high heat 5 minutes,stirring frequently.
Stir in remaining ingredients except cheese.Heat to boiling,reduce heat.Cover & simmer 30 minutes,stirring occasionally.Remove bay leaves.Top each serving with cheese.