Garlic Soup with Crispy Prosciutto

This creamy garlic soup with chicken broth and herbs is topped with crispy prosciutto and a pinch of lemon zest.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 50 mins
• Calories: 457 Calories

Ingredients

• 2 cups heavy cream
• 1 bay leaf
• 3 cups chicken broth
• 6 tablespoons olive oil
• sea salt to taste
• freshly ground black pepper to taste
• ¼ teaspoon smoked paprika
• 3 sprigs fresh thyme
• Olive oil for drizzling
• Reynolds Wrap® Aluminum Foil
• Zest of 1 lemon
• 4 heads garlic, whole
• 3 large shallots, chopped
• 3 large Yukon Gold potatoes, cubed
• 4 slices prosciutto di Parma
• ½ cup torn fresh parsley leaves

Recipe Instructions

Step 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.

Step 2

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.

Step 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, 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.

Step 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.