From Sunday Suppers’ Karen Mordechai, a first course sure to impress.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
- For evenly baked garlic bulbs, create a foil packet using Reynolds Wrap® Aluminum Foil.
Nutrition Facts
| Calories | 457 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 16 g |
| Sodium | 576 mg |
| Sugars | 2 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Holy shallots, this soup is delicious.