Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
2 1/2 tablespoons extra virgin olive oil1 whole clove garlic, crushedPinch of crushed red pepper flakes1/4 pound prosciutto di Parma, thinly sliced and cut crosswise into 1/4-inch strips 1 large yellow onion, diced2 heads broccoli with stems, cut coarselyKosher salt and freshly ground black pepper3 cups chicken stock1/2 cup half and half
Warm ½ tablespoon olive oil in a medium frying pan over medium low heat. Add the garlic and red pepper flakes and cook until the garlic is light golden, 1 to 2 minutes. Remove and discard the garlic. Add the prosciutto and cook, tossing and stirring occasionally, until crispy and light golden, 3 to 4 minutes. Remove from the pan and set aside.
Heat the remaining 2 tablespoons olive oil in a large soup pot over medium heat. Add the onions and cook, stirring occasionally, until the onions are soft, 8 to 10 minutes. Add the broccoli, chicken stock and enough water to cover the broccoli by 1 inch. Over high heat, bring to a boil, reduce to medium and simmer 10 minutes. Remove from the heat and let cool.
Puree the soup in a blender until very smooth. Add the half-and-half and season with salt and pepper. If the soup is too thick, add water to thin to a thick heavy cream consistency.
To serve, heat the soup and ladle into bowls. Garnish with prosciutto and serve immediately.
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