Prep 45 mins
Cook 35 mins
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!
- 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
- Preheat oven to 350^F.
- In a baking dish toss the garlic and oil.
- Bake, covered with foil, about 45 minutes until tender, stir now and then.
- Place garlic in a large saucepan and reserve the oil.
- Add chicken broth, wine and potatoes.
- Cook at a simmer about 20 minutes, until potatoes are tender, stirring now and then.
- Add the cheese and stir until melted.
- Remove from heat and let stand 5 minutes.
- In a blender, puree the soup in batches and strain into another large saucepan.
- Add the cream, sherry, and Cognac.
- In a large skillet, heat the reserved oil and saute the onion until golden, about 7 minutes.
- Add prosciutto and saute until heated through, about 2 minutes.
- Stir into soup.
- Season and stir over medium heat until serving temperature.
Rich and creamy. And very warming on an evening touched with that pre-winter chill. I would suggest using a good quality Swiss cheese, such as Gruyere cheese. Also, a cup of dry white wine, like Chardonnay, works well instead of the vermouth. Thanks for posting! Al