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Reuben Riffel’s light summer soup

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Recipe Ingredients

  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 50g prosciutto, whole
  • 2 large garlic cloves, peeled and sliced
  • 1 large carrot, peeled  and thinly sliced
  • 6 small turnips, peeled  and cut into wedges
  • 1 leek, chopped
  • 2 celery stalks, cut into batons
  • 30g Parmesan (or Grana Padano) rind (or a piece of the cheese)
  • 8 cups chicken stock salt and pepper to taste
  • 500g broad beans, blanched and shocked in ice water (the shell can be tough, so it can be peeled off)
  • 200g fresh or frozen peas
  • 16 asparagus tips
  • 24 shiitake mushrooms, stems broken off and sliced thinly
  • 8 cherry tomatoes, sliced
  • 1 tbsp Italian parsley, chopped
  • 2 tbsp chopped chives

To serve: Parmesan (or Grana Padano), finely grated, and olive oil

Recipe Directions

  1. Add the oil and butter to a casserole and heat through. Add the prosciutto and garlic, and cook slowly for a few minutes.
  2. Add the carrot, turnips, leek and celery, and sweat for 3 minutes.
  3. Then add the Parmesan rind, stock, salt and pepper, and simmer for about 30 minutes before removing from the heat.
  4. Place soup over an ice-water bath to cool quickly. (Alternatively, do step 1 the day before serving the soup.)
  5. Skim the excess fat off the surface.
  6. When you are ready to serve the soup, remove the Parmesan and prosciutto, then heat it up again. Add the rest of the ingredients and simmer for a few minutes.
  7. Slice up the prosciutto and add to the soup. Top with Parmesan shavings, add a dash of olive oil, and serve.

Each Serving:

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