Prickly pear and parma ham soup

Prickly pear and parma ham soup

Zuppa di fichi d'India e prosciutto di parma

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
12 large prickly pears
1/2 pomegranate
salt
pepper
1 lime, juiced
140g thinly sliced parma ham, cut into strips
1 tablespoon chervil leaves, chopped

Method

  1. Peel the prickly pears using a knife and fork. Spear the fruit on the fork, and top and tail with the knife. Make a cut lengthways, not too deeply, then peel back the skin with the blade of the knife. Reduce the flesh to a pulp using a fork.
  2. Carefully scoop the seeds out of the half pomegranate and discard the skin and yellow pulp (which is very bitter). Add the pomegranate seeds, some salt and pepper and the lime juice to the prickly pear pulp, then chill for an hour.
  3. Just before serving, divide the soup between 4 plates. It will be quite thick. Add a couple of pieces of ice to each plate, and then top with the Parma ham slices and chervil leaves.

Variation

  • To make this unusual soup for vegetarians, simply omit the Parma ham and replace with the pulp and seeds of 4 passionfruit.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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