Garlic Soup with Crispy Prosciutto

Name: Garlic Soup with Crispy Prosciutto recipe
Prep time: 30 min
Cook time: 1 h 20 min
Yield: 8 servings
Cuisine: Global
Ingredients: 4 heads garlic, whole; 6 tablespoons olive oil; Sea salt to taste; Freshly ground black pepper to taste; 3 sprigs fresh thyme; 3 large shallots, chopped; 3 large Yukon Gold potatoes, cubed; 1 bay leaf; 3 cups chicken broth; 2 cups heavy cream; 4 slices prosciutto di Parma; Zest of 1 lemon; Olive oil for drizzling; ¼ teaspoon smoked paprika; ½ cup torn fresh parsley leaves; Reynolds Wrap® Aluminum Foil

by Ramon Santiago 10 months ago

5 (1)

1 hour

456.7 kcal

28 g carbs

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Description

A first course guaranteed to impress from Karen Mordechai of Sunday Suppers.

Ingredients

4 heads garlic, whole
6 tablespoons olive oil
Sea salt to taste
Freshly ground black pepper to taste
3 sprigs fresh thyme
3 large shallots, chopped
3 large Yukon Gold potatoes, cubed
1 bay leaf
3 cups chicken broth
2 cups heavy cream
4 slices prosciutto di Parma
Zest of 1 lemon
Olive oil for drizzling
¼ teaspoon smoked paprika
½ cup torn fresh parsley leaves
Reynolds Wrap® Aluminum Foil

Directions

1. Preheat 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.
2. 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.
3. 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.
4. 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.

Nutrition Facts

serving: 8 servings

calories: 456.7 kcal

carbohydrates: 28 g

protein: 6.9 g

saturated fat: 16.3 g

cholesterol: 89.7 mg

sodium: 575.8 mg

fiber: 2.1 g

sugar: 1.5 g