Roasted Garlic Soup With Prosciutto And Gruyère Recipe

Directions

1. 1

   Roast the Garlic

   Preheat your oven to 400°F (200°C). Slice the tops off the garlic bulbs to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for about 30-35 minutes until soft and caramelized. Allow to cool before squeezing out the garlic into a bowl.

2. 2

   Sauté the Vegetables

   In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Add the diced potatoes and cook for another 5 minutes, stirring occasionally.

3. 3

   Deglaze with Wine and Brandy

   Pour in the white wine and brandy, scraping any bits off the bottom of the pot. Allow the mixture to simmer for about 2-3 minutes until the alcohol has evaporated.

4. 4

   Add Broth and Garlic

   Stir in the vegetable broth and the roasted garlic. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.

5. 5

   Blend the Soup

   Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender. Return the blended soup to the pot.

6. 6

   Finish with Cream and Seasoning

   Stir in the heavy cream, salt, and black pepper. Heat gently on low until warmed through. Adjust seasoning to taste.

7. 7

   Serve with Toppings

   Ladle the soup into bowls and top with slices of prosciutto, a sprinkle of grated Gruyère cheese, and chopped chives for garnish. Serve immediately.