RECIPE | Roasted Garlic Soup with Crispy Prosciutto

This time of year, as the days get colder, a warming soup is nearly a constant in our daily routine. We created this one for Reynolds Kitchens for their Holiday Endless Table.

Serves 2-4

4 heads of garlic, whole

6 tbsp butter

Sea salt and freshly ground black pepper, to taste

3 large shallots, chopped

3 large Yukon Gold potatoes, cut in cubes

3 sprigs thyme, leaves removed from sprigs

1 bay leaf

3 cups chicken broth

2 cups heavy cream

1/4 teaspoon smoked paprika

zest from 1 lemon

4 slices of prosciutto di parma

1/2 cup parsley leaves, torn

olive oil, for garnish

Prep time | 1 hour 30 minutes

Preheat oven to350 °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 and 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.

In a large pot, over medium heat, add two tablespoons of olive oil. Add chopped shallots, and sauté on medium-high heat for 5 minutes. Add potatoes, thyme and bay leaf. Squeeze the soft roasted cloves into the pot. Sauté for 2 minutes over medium heat. Stir in broth and 1 cup cream. Bring to boil, 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, Place slices flat on Reynolds Wrap aluminum foil over a 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, in batches, puree soup 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.

Enjoy!

Find this recipe and more also at Holiday Endless Table

Recipe + Styling | Karen Mordechai