Soups

Soup of Winter Lettuce with White Beans and Prosciutto

Assertive flavours and colours combine in this hearty, slow-cooked soup.

Serves: 6.
Prep Time: 15 minutes.
Cooking Time: 2 hours.

Ingredients

• 2 baby endive, roughly chopped
• 3 Treviso™ radicchio, roughly chopped
• 3 witlof, roughly chopped
• 1 large beetroot peeled and chopped into 1cm cubes
• 1 ham hock
• 30ml extra virgin olive oil
• 150g prosciutto, finely diced
• 1 tbsp tomato paste
• 1 tin cannellini beans, drained and washed
• 2 tbsp fresh dill

Cooking Instructions

• Bring ham hock to the boil in 5 litres of water. Reduce heat and simmer for 1 hour. Remove hock and stand to cool and strain and reserve stock. Remove meat from the bone and dice.
• Heat oil in a large saucepan and fry prosciutto till crisp.
• Add lettuces, beetroot, tomato paste and 3 litres of reserved stock. Simmer for 30 minutes until beetroot is tender, then add meat and beans. Cook for a further 5 minutes until meat and beans are warmed through. Stir through dill.
• Serve with crusty sour dough or ciabatta.