by Eat Like Athena
Ingredients for this soup can be found commonly in the hills of Emilia-Romagna where celery, mushrooms and truffles thrive and pork is king. There it would be called minestra del sedano-rapa and in keeping with the Italian model of cooking a few simple but high quality ingredients produce the best flavors.
- 4 ounces Proscuitto, sliced finely
- 1/2 onion, diced
- 2 bulbs celeriac, peeled and diced
- 32 ounces low sodium chicken broth
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon white pepper
1In a large pan fry Proscuitto until crisp in 2 tablespoons olive oil. Remove with a slotted spoon and set aside.
2In the same pan, over medium heat, add 2 tablespoons olive oil, the celeriac and onions, and 1 teaspoon salt. Stir and cook 15 minutes. Add broth. Bring to a boil then reduce and simmer 30-40 minutes or until completely soft.
3Blend–careful it’s hot!
Serve topped with Proscuitto.
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