Sunday, January 30, 2011
Duck (Prosciutto) Soup
What I love about things like cured meats and homemade stock, is that when you have those things on hand, simple things become elevated. It doesn't take much to make a five minute soup that is stellar. And I'm not the only one. I had just taken these photos and was eating my soup and reading when I came upon this post by Peter at cookblog who eloquently discusses the merits of having wonderful things like cured meats on hand.
All I did was heat up some chicken stock, throw in some frozen spinach (organic--once the bag is open you can grab a handful and toss it in, not like those big blocks you often find), a handful of frozen scallions (from the garden) and once in a bowl I topped it with a few slices of duck prosciutto. I didn't need to add any salt or flavoring because the duck took care of that. It just takes a few minutes for something amazing once you have a few items on hand.