500 grams potatoes
200 grams carrots
1 onion
50 grams butter
2 tablespoons plain flour
1.2 litre vegetable bullion
200 ml whole milk
100 gr minced prosciutto
100 grams Gouda
½ teaspoon black pepper
½ teaspoon dried parsley flakes
pinch of granulated garlic
pinch of crushed red pepper flakes
Preparation
Start by dicing the potatoes and carrots and slicing the onion thinly. Melt the butter in a large heavy-bottomed pot over medium heat, tip in the onions and minced prosciutto, and cook until the onion becomes translucent, then tip in the rest of the vegetables. Season well and cook, stirring often, for about 5 minutes or so. Pour 1 litre of the vegetable bullion, bring it to a gentle boil, partially cover the pot and cook for about 30 minutes. When the vegetables are tender, remove it from the pot and completely puree it in a blender. Be careful and blend by pulsing, because of the heat. Pour it back to the pot, add the rest of the bullion, and in a separate small bowl, whisk together the cold milk and the flour, whisk it in the soup and cook for another 5 minutes. Remove from heat and stir in grated Gouda. Stir until completely melted, taste for seasoning and serve immediately. Yields 4 large servings.
