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Garlic Soup with Crispy Prosciutto
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Garlic Soup with Crispy Prosciutto

1 Hour 50 Minutes
30 Min Prep
1 Hr 50 Min Cook
A first course guaranteed to impress from Karen Mordechai of Sunday Suppers.
What You Need
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8 servings
Original recipe yields 8 servings
4 heads of garlic, whole
6 tablespoons olive oil
sea salt and freshly ground black pepper, to taste
3 sprigs thyme
3 large shallot s, chopped
3 large Yukon gold potato es, cubed
1 bay leaf
3 cups chicken broth
2 cups heavy cream
4 slices of prosciutto di Parma
zest from 1 lemon
olive oil, for garnish
1/4 teaspoon smoked paprika
1/2 cup parsley leaves, torn
Reynolds Wrap® Aluminum Foil
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Reynolds® is a registered trademark of Reynolds Consumer Products LLC
Let's Make It
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 sauté on medium-high heat for 5 minutes. Add potatoes, remaining thyme and bay leaf. Squeeze the soft roasted garlic cloves into the pot. Sauté 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, purée 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.
Kitchen Tips
Reynolds Kitchen Tip
For evenly baked garlic bulbs, create a foil packet using Reynolds Wrap® Aluminum Foil.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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