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Garlic Soup with Crispy Prosciutto

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Garlic Soup with Crispy Prosciutto



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
  • Methods :

  • 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.
  • 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.
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