The sweetness of corn works well here with the salty-smokiness of the prosciutto and smoked paprika. Roasted garlic comes in handy to perk up soups – sometimes when I’m baking I throw a bulb of garlic in the oven, wrapped in foil. Then I store it in the fridge for future use.
If you don’t need to make this recipe lactose-free, feel free to use milk or half milk, half cream in place of the soy milk.
What you need:
100 grams prosciutto, chopped into medium-sized chunks
1 large onion, diced
1 leek, sliced
3 stalks celery, diced
2 teaspoons smoked paprika
1 large potato, chopped
1/2 cup chopped parsley
1 bulb roasted garlic
4 cups chicken stock
2 cans corn or a few cobs
2 cups soy milk
a few dashes of hot sauce
a few dashes of Worcestershire sauce
salt and pepper
What you do:
1. In a large pot, cook the prosciutto for a few minutes, then add the chopped onions, leeks and celery. Cook on medium heat until they are soft.
2. Stir in the paprika and cook for a few more minutes.
3. Add the chicken stock, potato, parsley and roasted garlic. Cook for about 30 minutes on medium low heat.
4. Add the corn and soy milk and let them heat up but not boil. Add hot sauce, Worcestershire sauce, salt and pepper to taste.