Roasted Garlic Soup with Swiss Cheese and Prosciutto |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Garlic mellows considerably when it's roasted, so don't be alarmed by the large quantity of it. This soup is delicious and can be served as a first course for dinner or as a main dish for dinner or lunch with the addition of some realy great chewy bread. Enjoy! Ingredients:
1/4 cup olive oil |
40 cloves garlic, peeled |
6 cups reduced-sodium chicken broth |
1 cup dry vermouth |
2 large baking potatoes, peeled and chopped |
12 ounces swiss cheese, grated |
1/2 cup whipping cream |
2 tablespoons dry sherry |
2 tablespoons cognac or 2 tablespoons brandy |
1 cup diced onion |
1 cup diced prosciutto |
Directions:
1. Preheat oven to 350^F.
2. In a baking dish toss the garlic and oil.
3. Bake, covered with foil, about 45 minutes until tender, stir now and then.
4. Place garlic in a large saucepan and reserve the oil.
5. Add chicken broth, wine and potatoes.
6. Cook at a simmer about 20 minutes, until potatoes are tender, stirring now and then.
7. Add the cheese and stir until melted.
8. Remove from heat and let stand 5 minutes.
9. In a blender, puree the soup in batches and strain into another large saucepan.
10. Add the cream, sherry, and Cognac.
11. In a large skillet, heat the reserved oil and saute the onion until golden, about 7 minutes.
12. Add prosciutto and saute until heated through, about 2 minutes.
13. Stir into soup.
14. Season and stir over medium heat until serving temperature.
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