Garlic Soup With Crispy Prosciutto
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Recipe Summary Garlic Soup With Crispy Prosciutto
A first course guaranteed to impress from Karen Mordechai of Sunday Suppers.Ingredients | Protein Leaf Vegetable Similar Foods4 heads garlic, whole6 tablespoons olive oilSea salt to tasteFreshly ground black pepper to taste3 sprigs fresh thyme3 large shallots, chopped3 large Yukon Gold potatoes, cubed1 bay leaf3 cups chicken broth2 cups heavy cream4 slices prosciutto di ParmaZest of 1 lemonOlive oil for drizzling¼ teaspoon smoked paprika½ cup torn fresh parsley leavesReynolds Wrap® Aluminum FoilDirectionsPreheat oven to 350 degrees F. Using a sharp knife, trim the top off of each head of garlic, keeping the bulb intact. Place each bulb in a square of Reynolds Wrap® Aluminum Foil. Drizzle each bulb with 1 tablespoon of olive oil, sprinkle with salt, pepper and about 1 teaspoon of thyme leaves. Wrap foil around bulbs and place on a baking sheet. Bake for 30-35 minutes or until garlic is very tender. Open foil carefully by cutting along top with a sharp knife, allowing steam to escape; then open top.In a large pot over medium heat, add 2 tablespoons of olive oil. Add chopped shallots and saute on medium-high heat for 5 minutes. Add potatoes, remaining thyme and bay leaf. Squeeze the soft roasted garlic cloves into the pot. Saute for 3 minutes over medium heat. Stir in broth and 1 cup cream. Bring to boil and then reduce heat and simmer, stirring occasionally for 30 minutes or until potatoes are very tender. Remove from heat; let stand 10 minutes to cool. Remove thyme and bay leaf.For the prosciutto, preheat the oven to 350 degrees F. Place slices flat on a foil-lined baking sheet. Bake for about 15 minutes, or until crispy. Remove from oven and let cool slightly. Break the prosciutto into small pieces and set aside. In a blender, puree soup in batches until smooth; return to pot. Stir in remaining cup of cream and bring to a simmer. Season to taste with salt and pepper.Ladle soup into bowls and garnish with crispy prosciutto, lemon zest, a drizzle of olive oil and a sprinkle of smoked paprika. Finish with a few leaves of parsley.For evenly baked garlic bulbs, create a foil packet using Reynolds Wrap® Aluminum Foil.Info | Protein Leaf Vegetable Similar Foodsprep:
30 mins
cook:
1 hr 20 mins
total:
1 hr 50 mins
Servings:
8
Yield:
8 servings
TAG : Garlic Soup With Crispy ProsciuttoTrusted Brands: Recipes and Tips, Reynolds®,
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Protein Leaf Vegetable Similar Foods / Spinach is the highest protein rich vegetable in the world, it is the best meat substitute for you.