Method

1

Bring milk and cream to a simmer, add Parmigiano Reggiano a little at the time, stir till melted.

2

Mix passata with cream, vegetable stock, smoked paprika and bring to a simmer, season well.

3

Serve soup in bowls, garnish with sliced Prosciutto di Parma, Parmigiano Reggiano crisp, and drizzle with Parmigiano cream sauce

Prep Time20 minsCook Time10 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyBeginner
 

Ingredients

 400 g tomato passata
 100 g fresh cream
 1 tbsp smoked paprika
 200 ml vegetable stock
 40 g Prosciutto di Parma, thinly sliced
 100 g Parmigiano Reggiano ‘crust’ cut into 2cm pieces, cooked in Microwave for 20-30sec
 1 tbsp teaspoon of smoked paprika to garnish (optional)
 Basil leaves to garnish
 Salt & pepper
Parmigiano Reggiano cream sauce
 125 ml fresh cream
 50 ml fresh milk
 100 g Parmigiano Reggiano (24m), grated

Ingredients

 400 g tomato passata
 100 g fresh cream
 1 tbsp smoked paprika
 200 ml vegetable stock
 40 g Prosciutto di Parma, thinly sliced
 100 g Parmigiano Reggiano ‘crust’ cut into 2cm pieces, cooked in Microwave for 20-30sec
 1 tbsp teaspoon of smoked paprika to garnish (optional)
 Basil leaves to garnish
 Salt & pepper
Parmigiano Reggiano cream sauce
 125 ml fresh cream
 50 ml fresh milk
 100 g Parmigiano Reggiano (24m), grated

Directions

1

Bring milk and cream to a simmer, add Parmigiano Reggiano a little at the time, stir till melted.

2

Mix passata with cream, vegetable stock, smoked paprika and bring to a simmer, season well.

3

Serve soup in bowls, garnish with sliced Prosciutto di Parma, Parmigiano Reggiano crisp, and drizzle with Parmigiano cream sauce

Tomato & Smoked Paprika Soup with Prosciutto di Parma and Parmigiano Reggiano Puffs