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Watercress Soup with Grana Padano and San Daniele Prosciutto Tartines Recipe

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4.3 from 11 reviews

A vibrant and creamy watercress soup infused with broccoli, leeks, and Grana Padano cheese, served alongside crispy sourdough tartines topped with delicate slices of Prosciutto di San Daniele. This elegant dish balances fresh greens and rich flavors, perfect for a light yet satisfying meal.

Ingredients

Soup

  • 50 grams butter
  • 250 grams broccoli florets
  • 180 grams leeks, finely sliced
  • 2 large garlic cloves, finely chopped
  • 85 grams watercress
  • 1000 ml vegetable stock
  • 1 Grana Padano cheese rind (reserved from a whole cheese)
  • 250 ml double cream
  • Freshly grated nutmeg, to serve
  • Grana Padano cheese, for serving

Tartines

  • 4 slices sourdough bread, toasted and cooled
  • Olive oil, for drizzling
  • 100 grams Prosciutto di San Daniele, at room temperature

Instructions

  1. Prepare the Prosciutto: Remove the Prosciutto di San Daniele from the refrigerator and leave it to come to room temperature for about 30 minutes to enhance its delicate flavor and texture.
  2. Sauté the Vegetables: In a heavy-based soup pan, melt the butter over medium-high heat. Add the broccoli florets, sliced leeks, and chopped garlic, cooking for 5 minutes until the vegetables begin to soften and release their aromas.
  3. Add Watercress: Stir in the watercress and cook for an additional minute to allow it to wilt and blend with the other vegetables.
  4. Add Stock and Cheese Rind: Pour in the vegetable stock and add the rind of the Grana Padano cheese. This will infuse the soup with a rich, savory flavor as it simmers.
  5. Simmer the Soup: Reduce the heat to medium, cover the pot with a lid, and let the soup simmer gently for 15-20 minutes until all the vegetables are very tender.
  6. Blend Until Smooth: Use a hand blender to puree the soup directly in the pot until it is smooth and creamy. Stir in the double cream to add richness and a velvety texture.
  7. Prepare the Tartines: Lightly drizzle good quality olive oil over the cooled sourdough toast slices. Top each slice with thin slices of room-temperature Prosciutto di San Daniele.
  8. Serve: Ladle the hot soup into bowls. Finish by sprinkling freshly grated nutmeg and extra Grana Padano cheese over the surface. Serve immediately alongside the prepared tartines for a delightful meal.

Notes

  • Allowing the prosciutto to come to room temperature is key to maximizing its flavor and tender texture.
  • You can substitute vegetable stock with chicken stock for a non-vegetarian version.
  • The Grana Padano rind should not be eaten but used to enrich the soup’s flavor during cooking.
  • Use a good quality sourdough for the tartines to ensure a sturdy, flavorful base.
  • For a dairy-free variation, substitute double cream with coconut cream or a plant-based alternative.

Find it online: https://marthatasty.com/watercress-soup-with-grana-padano-and-san-daniele-prosciutto-tartines-recipe/