Roasted Garlic Soup
This soup features a holy trinity of garlic, gruyere and sherry. It's ideal when you are having people over for lunch.
40 garlic cloves, peeled
1/4 cup olive oil
6 cups chicken stock
1 cup Chardonnay or other dry white wine
2 large russet potatoes, peeled, chopped
12 ounces Gruyere cheese, grated
1/2 cup heavy (whipping) cream
2 tablespoons dry Sherry
2 tablespoons Cognac or brandy
1 cup diced onion
1 cup diced prosciutto
YIELD: Serves 6
COURSE: Soups and Stews
Heat your oven to 350°F. Toss garlic and oil in baking dish. Cover with foil. Bake
until tender, stirring occasionally, about 45 minutes. Transfer garlic to heavy
large saucepan, reserving oil. Add stock, wine and potatoes to garlic. Simmer until
potatoes are tender, stirring occasionally about 20 minutes. Add cheese and stir
just until melted. Remove from heat; let stand 5 minutes.
Puree soup in batches in blender. Strain into large saucepan. Mix in cream, Sherry and Cognac. (Can be prepared 2 hours ahead. Cover; let stand at room temperature.) Heat reserved oil in heavy skillet over medium heat. Add onion; saute until golden, about 7 minutes. Add prosciutto; saute until heated through, about 2 minutes. Stir mixture into soup. Season with salt and pepper. Stir over medium heat to rewarm.