Olio Taibi
soups
Salty, peppery, crispy- pick your favorite creamy soup to put this on!
Woody herb sprigs (see note)
1 ounce thinly sliced soppressata, about 6-8 slices, sliced into 1/4" strips (see note)
Heat Olio Taibi Nocellara Extra Virgin Olive Oil in a small skillet over medium heat.
Add herb sprig, and let sizzle for a minute or two. Discard herb sprig.
Add strips of soppressata to rosemary infused oil and cook for 60-90 seconds until crisped up. Use chopsticks to stir around in the oil and separate strips.
With a slotted spoon, remove crisped soppressata to a towel-lined plate.
Divide remaining oil amongst four bowls of soup, drizzling on top and then sprinkle each bowl with an even amount of crisped soppressata.
Creamy winter soups are a favorite for us, but they always need a little extra crunch and flavor to brighten up the darkness this time of year. In minutes using only our bold Nocellara and two other ingredients, you can have a crispy peppery garnish for your soup that's not just another crouton.
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