Courtesy of our friends at Disney Cruise Blog, enjoy this amazing recipe!
Serves 10
Ingredients:
- 2 Tbsp Butter
- 1 Tbsp Extra Virgin Olive Oil
- 2 Shallots chopped
- 4 cloves Garlic finely chopped
- 3 oz Prosciutto finely chopped
- 1 can Cannellini Beans drained, rinsed and soaked overnight
- 500 ml Chicken Stock
- 200 ml Heavy Cream
- ½ C Parmesan Cheese shaved
- Kosher Salt
- Ground Black Pepper
For the Garnish:
- 6 leaves Napa/Savoy cabbage, shredded
- 10 Radishes shredded
- 5 slices Prosciutto crispy
- 10 Oregano Leaves
- 10 Parmesan Cheese shaved
INSTRUCTIONS:
- Place a heavy soup pot over medium heat. Add Butter, Olive Oil and Prosciutto and cook until crisp. Add Shallots and garlic until softened.
- Add the Beans and stir.
- Add Chicken Stock and Simmer until the beans are soft.
- Blend the soup in a blender. Puree until smooth.
- Pour Pureed soup back into the soup pan. Add the Heavy Cream and more chicken stock if need to get a creamy consistency. Set aside and keep warm.
- Re-heat the Soup. Ladle in bowl. Garnish with Shredded Cabbage, Radishes, Prosciutto, Oregano and Parmesan
- Cheese.
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See the original recipe by clicking here.