Roasted Garlic Soup with Swiss Cheese and Prosciutto
- Reviews 1
Ready In: 1 hr 20 mins
Serves: 4-6
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
- 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.
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