Roasted Garlic Soup With Swiss Cheese And Prosciutto

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 350^f.
• 2 in a baking dish toss the garlic and oil.
• 3 bake, covered with foil, about 45 minutes until tender, stir now and then.
• 4 place garlic in a large saucepan and reserve the oil.
• 5 add chicken broth, wine and potatoes.
• 6 cook at a simmer about 20 minutes, until potatoes are tender, stirring now and then.
• 7 add the cheese and stir until melted.
• 8 remove from heat and let stand 5 minutes.
• 9 in a blender, puree the soup in batches and strain into another large saucepan.
• 10 add the cream, sherry, and cognac.
• 11 in a large skillet, heat the reserved oil and saute the onion until golden, about 7 minutes.
• 12 add prosciutto and saute until heated through, about 2 minutes.
• 13 stir into soup.
• 14 season and stir over medium heat until serving temperature.