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Roasted Garlic Soup with Prosciutto and Gruyere
40 garlic cloves, peeled
l/4 cup olive oil
6 cups chicken stock
l cup dry white wine
2 large russet potatoes, peeled, chopped
l2 oz. gruyere cheese gragted
l/2 cup whipping cream
2 tbsps. dry Sherry
2 tbsps. Cognac or brandy
l cup diced onion
l cup diced prosciutto
Phreat oven 350. Toss garlic and oil in baking dish. Cover with foil. Bake until tender stirring
occasionally about 45 mins. Transfer garlic to heavy large saucepan reserving oil. Add stock, wine
and potatoes to garlic. Simmer until potatoes are tender, stirring occasionally about 20 mins. Add cheese
and stir until melted. Remove from heat; let stand 5 mins. Puree soup in batches in blender. Strain
into large saucepan. Mix in cream, Sherry and Cognac. (can be paepreed 2 hrs. ahead. Cover ; let
stand at room temp. Hewat reserved oil in heavy skillet over med. heat. Add onion; saute until
golden, about 7 mins. Add proscuitto; saute until heated through, about 2 mins. Stir mixture into
soup. Season with s&p. Stir over med. heat to rewarm. Serves 4 to 6. Bon Appetit Sept. l998

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