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.
Choose any soppressata you like! We especially like a classic black peppercorn style for this, but would also be wonderful with a finocchiona salami. Whatever style you pick, be sure to start with thinly sliced soppressata from the deli.
Choose whatever herbs will complement your soup- rosemary, thyme, or oregano would all be fine choices to sizzle and infuse their flavor into the oil.
You can make this topping up to an hour in advance before serving.