Carabaccia Soup
L'Antro dell'Alchimista
9
280
80
Description
There is much to love about this classic Tuscan onion soup, in which blanched, then sauteed, onions team with browned prosciutto and sausage to make a flavorful, white wine-inflected broth. After simmering, the soup can be served as is or blended until smooth, and it's ladled atop slices of toasted bread and garnished with Parmesan. A few turns of cracked black pepper and a whirl of olive oil would be solid additions, too.
Ingredients
- 5 white onion
- extra-virgin olive oil
- 80 grams prosciutto
- 80 grams sausages
- fresh rosemary
- 5 ounces dry white wine
- 1 liter water
- bread
- parmesan cheese
Directions
- Blanch the onions for approximately 10 minutes in boiling water.
- Cool them under cold running water and slice thin. Set aside.
- Place a few tablespoons of oil in a terracotta pan, add the prosciutto, sausage, and rosemary.
- Add the onions and saute on medium heat for about 5 minutes.
- Add the dry white wine and cook for 5 minutes..
- Add the water and boil for approximately 40 minutes.
- If desired, blend the soup with an immersion blender, making it smooth.
- Toast the bread slices and place one slice in each bowl.
- Pour the soup into the bowl and sprinkle it with the grated cheese.
NutritionView more
280Calories
Sodium25%DV590mg
Fat22%DV14g
Protein22%DV11g
Carbs7%DV20g
Fiber12%DV3g
PER SERVING *
| Calories280Calories from Fat130 |
| % DAILY VALUE* |
| Total Fat14g22% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium590mg25% |
| Potassium390mg11% |
| Protein11g22% |
| Calories from Fat130 |
| % DAILY VALUE* |
| Total Carbohydrate20g7% |
| Dietary Fiber3g12% |
| Sugars6g12% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
Yummly User
Lydia B. 2 Jun 2015
I did not want to break the bank to buy prosciutto, so I used cubed honey ham. It tasted great. The recipe does not specify what type of bread to serve. I went for a nice baguette bread to soak up the soup. The bitterness of the bread paired well with the soup's flavor.
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