This time of year, as the days get colder, a warming soup is nearly a constant in our daily routine. We created this one for Reynolds Kitchens for their Holiday Endless Table.
4 heads of garlic, whole
6 tbsp butter
Sea salt and freshly ground black pepper, to taste
3 large shallots, chopped
3 large Yukon Gold potatoes, cut in cubes
3 sprigs thyme, leaves removed from sprigs
1 bay leaf
3 cups chicken broth
2 cups heavy cream
1/4 teaspoon smoked paprika
zest from 1 lemon
4 slices of prosciutto di parma
1/2 cup parsley leaves, torn
olive oil, for garnish
Prep time | 1 hour 30 minutes
Preheat oven to350 °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 and 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.
In a large pot, over medium heat, add two tablespoons of olive oil. Add chopped shallots, and sauté on medium-high heat for 5 minutes. Add potatoes, thyme and bay leaf. Squeeze the soft roasted cloves into the pot. Sauté for 2 minutes over medium heat. Stir in broth and 1 cup cream. Bring to boil, 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.
For the prosciutto, Place slices flat on Reynolds Wrap aluminum foil over a 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, in batches, puree soup until smooth; return to pot. Stir in remaining cup of cream and bring to a simmer. Season to taste with salt and pepper. 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.
Find this recipe and more also at Holiday Endless Table
Recipe + Styling | Karen Mordechai