Ingredients
- 4 potatoes
- 4 dutch oven over low heat
- 2 garlic (cloves)
- 2 bay leaves
- 700 ml water
- 950 ml chicken broth
- 110 gr prosciutto
- 55 gr romano cheese (grated)
- 45 gr butter
- 3 gr parsley (chopped fresh)
- 3 gr pepper
- 2 slices onions (white)
cheese. Slow-simmering soup is enriched with diced prosciutto and freshly grated Romano cheese.
