It's actually a pretty tastey duo. I was skeptical, but this soup was surprisingly good... and simple. It ranked high on Ross's Food Matrix (Effort vs Deliciousness).
Carrots, onions, spices, and chicken broth simmer for 15 minutes.
Bake the prosciutto, until carmelized and crispy.
Chop up some fresh cilantro.
After a quick whizz in the blender, top soup with prosciutto, cilantro, and a dallop of sour cream.
Easy. Done.
It's also a "Paleo" diet friendly recipe. But, that is a story for another time...
wink wink.
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