GARLIC SOUP WITH CRISPY PROSCIUTTO
A first course guaranteed to impress from Karen Mordechai of Sunday Suppers.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees 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, 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. Open foil carefully by cutting along top with a sharp knife, allowing steam to escape; then open top.
- In a large pot over medium heat, add 2 tablespoons of olive oil. Add chopped shallots and saute on medium-high heat for 5 minutes. Add potatoes, remaining thyme and bay leaf. Squeeze the soft roasted garlic cloves into the pot. Saute for 3 minutes over medium heat. Stir in broth and 1 cup cream. Bring to boil and 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, preheat the oven to 350 degrees F. Place slices flat on a foil-lined 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, puree soup in batches 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.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 28 g, Cholesterol 89.7 mg, Fat 36.6 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 16.3 g, Sodium 575.8 mg, Sugar 1.5 g
ROASTED GARLIC SOUP
Four entire bulbs of garlic, roasted to sweetness, and incorporated in a creamy soup. You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice.
Provided by Marian
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 4
Number Of Ingredients 13
Steps:
- Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
- Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
- Puree soup in batches in a blender or food processor.
- Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.
Nutrition Facts : Calories 727.9 calories, Carbohydrate 48.8 g, Cholesterol 127.3 mg, Fat 54.9 g, Fiber 3.7 g, Protein 12.7 g, SaturatedFat 27 g, Sodium 936.8 mg, Sugar 6.2 g
ROASTED GARLIC SOUP WITH PARMESAN CHEESE
An easy Roasted Garlic Soup with Parmesan Cheese recipe
Categories Soup/Stew Cheese Garlic Herb Onion Roast Sauté Dinner Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
- Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
- Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
ROASTED GARLIC SOUP
Provided by Guy Fieri
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- Cut the tops off the garlic heads just to expose the bulbs and remove any excess papery skins. Place in a large sheet of aluminum foil and drizzle with 1 tablespoon olive oil and 1/2 teaspoon each of the salt and pepper. Close the foil around them, leaving a space between the tops and the foil, and place on a baking sheet in the oven. Roast until soft and fragrant, about 1 hour 15 minutes. Remove, cool, and squeeze out the garlic into a bowl.
- In a large, heavy soup pot (preferably enameled cast iron) over medium-high heat, melt the butter, add the roasted garlic, and cook for 5 minutes. Add in the flour and cook until a dark golden roux is achieved, an additional 5 to 6 minutes, stirring frequently. Add 1 cup chicken stock, incorporate, and repeat until all the chicken stock had been added. Repeat with the water. Add the Italian seasoning, remaining salt and pepper, and stir to combine well. Bring to a simmer and cook for 15 minutes. Add in the cream, if using, cook for 10 minutes more at a very low simmer, stirring occasionally. Adjust the seasoning, if needed, and serve garnished with a sprinkle of the parsley and a fresh drizzle of the extra virgin olive oil. Serve with Asiago Crostini.
- Preheat the oven to 400 degrees F.
- In a small bowl, combine the oil, garlic, and spices and mix well. Place the bread slices on a parchment-lined baking sheet.
- With a basting brush, coat each piece with the oil-spice mixture. Sprinkle each slice with about 1 teaspoon of the shredded cheese.
- Place in the oven and cook until cheese is melted and bread is starting to crisp and darken around the edges, 8 to 10 minutes.
- Remove and let cool before serving.
- Cook Time 2 hours 10 minutes .
ROASTED GARLIC SOUP WITH SWISS CHEESE AND PROSCIUTTO
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!
Provided by Normaone
Categories Lunch/Snacks
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 760.4, Fat 50.6, SaturatedFat 24.5, Cholesterol 119, Sodium 294, Carbohydrate 39.8, Fiber 2.5, Sugar 4.6, Protein 34.4
ROASTED ONION & GARLIC SOUP
When it comes to stirring up comfort in a bowl, Nancy Mueller knows her onions. Her low-fat soup-made with Vidalias or other sweet onions-is a cold-weather tonic for her and husband John of Menomonee Falls, Wisconsin.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 7
Steps:
- Place the unpeeled onions and garlic bulb in a 15x10x1-in. baking pan coated with cooking spray. Spritz with cooking spray. Bake, uncovered, at 450° for 50-60 minutes or until tender. , When cool enough to handle, peel the onions and garlic. Place in a blender; add 1 cup of broth. Cover and process until smooth; transfer to a large saucepan. Add the buttermilk, thyme, pepper and remaining broth; heat through. Garnish with cheese.
Nutrition Facts : Calories 83 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 270mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
CREAMY ROASTED GARLIC SOUP
After two weeks of searching and trying recipes I finally found one (making a few modifications)to copy a recipe my DH had at a restaurant in Ohio. If you are a garlic lover, then this is a must for you. It's very creamy and the roasted garlic flavor is out of this world! Prep time includes the 1 hour to roast the garlic. But if you are like me, there is always some on hand in the refridgerator.
Provided by Chippie1
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Cut off top quarter inch of each garlic head and place the garlic heads in a small shallow baking dish.
- Drizzle oil over garlic heads.
- Bake until golden, about one hour.
- Cool slightly.
- Press individual garlic cloves between thumb and finger to release garlic oils.
- Melt butter in heavy large saucepan over medium heat.
- Add garlic, leeks and onion and saute until onion is translucent, about eight minutes.
- Reduce heat to low, add flour and cook ten minutes, stirring occasionally.
- Stir in hot stock and sherry.
- Simmer 20 minutes, stirring occasionally, then cool slightly.
- Puree soup in batches in blender or processor.
- Return the soup to the saucepan.
- Add cream and simmer until thickened, about ten minutes.
- Add lemon juice to taste.
- Season with salt and white pepper.
- Place one slice of toast in bottom of bowl.
- Ladle soup into bowls.
- Place slice of provolone cheese on top and broil on low for 3-5 minutes to melt cheese.
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