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Prickly Pear and Parma Ham Soup
Zuppa di Fichi d’India e Prosciutto di Parma
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2001
This recipe is derived from my chilled Parma ham and melon soup, but prickly pears and pomegranate makes a delicate flavour alternative. You will have to put up with a little roughage from the pips in both fruits, but this is good for your digestion...
Ingredients
12 ½ - juice of
1
Method
Carefully peel the prickly pears as described on the facing page, then reduce the flesh to a pulp with a fork. 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.
Just before serving, divide the soup between 4