Garlic Soup With Crispy Prosciutto

Preheat oven to 350 degrees f. 45 min serves 12 serving size. In a blender puree soup in batches until smooth.

Camila Farah

Complete with a crispy piece of prosciutto on top this creamy artichoke soup is the perfect way to. Place the prosciutto slices in a single layer on a baking sheet. This creamy garlic soup with chicken broth and herbs is topped with crispy prosciutto and a pinch of lemon zest. Bookmark this recipe to cookbook online. Ladle soup into bowls and garnish with crispy prosciutto lemon zest a drizzle of olive oil and a sprinkle of smoked paprika.

Allow to cool then crumble heat the olive oil in a large dutch oven or heavy pot. Stir in remaining cup of cream and bring to a simmer. Visit original page with recipe. Remove the prosciutto with a slotted spoon cut 2 3 of it into small pieces and set aside. Place each bulb in a square of reynolds wrap.

Chop the prosciutto remove the fat if you must but remember that it has flavor into 1 4 inch or smaller cubes and add to the oil. Working in batches purée the celery mixture with the broth in a blender until smooth. Pass through a fine mesh strainer into a 4 quart saucepan pressing hard with a spatula to force the liquid through. 2 3 cup cream of green garlic and potato soup. Add the prosciutto and cook stirring occasionally until crisp 1 to 2 minutes.

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Bake until crispy 15 20 minutes. Season to taste with salt and pepper. Transfer to a paper towel lined plate and set aside. Garlic soup with crispy prosciutto. In a large heavy bottomed pot over medium heat cook the prosciutto until crispy.

Using a sharp knife trim the top off of each head of garlic keeping the bulb intact. Brown stirring occasionally for about 5 minutes while you. Toss in a tablespoon of olive oil and wrap in aluminum foil. Roast the garlic for 30 35 minutes or until it is soft and can be squeezed out of the skin. Using a sharp knife trim the top off of each head of garlic keeping the bulb intact.

Roast the garlic for 30 35 minutes or until it is soft and can be squeezed out of the skin. Bake until crispy 15 20 minutes. Chop the prosciutto remove the fat if you must but remember that it has flavor into 1 4 inch or smaller cubes and add to the oil. Allow to cool then crumble heat the olive oil in a large dutch oven or heavy pot. Complete with a crispy piece of prosciutto on top this creamy artichoke soup is the perfect way to.