LOCATION: Recipes >> Soups >> Roasted Garlic
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Roasted Garlic
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Roasted Garlic Soup
40 cloves garlic, peeled
1/4 cup olive oil
6 cups canned low sodium chicken broth
1 cup chardonnay
2 large russet potatoes, peeled,chopped
12 oz gruyere cheese, grated
1/2 cup whipping cream
2 tbsp dry sherry
2 tbsp cognac or brandy
1 cup onion, diced
1 cup prosciutto, diced
Preheat oven to 350F. Toss garlic and oil in baking dish. Cover
with foil. Bake until tender, stirring occasionally, about 45
minutes.
Transfer garlic to heavy large saucepan, reserving oil. Add stock,
wine and potatoes to garlic. Simmer until potatoes are tender(about
20 minutes). Add cheese and stir, until just melted. Remove from
heat; let stand 5 minutes.
Puree soup in batches in blender. Strain into large saucepan. Mix
in cream, sherry and cognac. Cover. Let stand at room temp.
Heat reserved oil in heavy skillet over medium heat. Add onion;
saute until heated through(about 7 minutes). Add prosciutto; saute
until heated through(about 2 minutes). Stir mixture into soup.
Season with salt and pepper. Stir over medium heat to rewarm.
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