These chunky soup recipes make deliciously filling and warming meals and none of them need a blender to leek and potato soup is a classic soup that's really easy to make.
Garlic Soup With Crispy Prosciutto
The recipe was good but i decided to use coconut oil instead of butter and almond milk instead of milk, i also added scallions and topped it with chives and a teaspoon of sour cream and lots of cracked pepper.
Recipe Summary Garlic Soup With Crispy Prosciutto
A first course guaranteed to impress from Karen Mordechai of Sunday Suppers.Ingredients | Soup Recipes With Chicken Broth And Potatoes
4 heads garlic, whole
6 tablespoons olive oil
Sea salt to taste
Freshly ground black pepper to taste
3 sprigs fresh thyme
3 large shallots, chopped
3 large Yukon Gold potatoes, cubed
1 bay leaf
3 cups chicken broth
2 cups heavy cream
4 slices prosciutto di Parma
Zest of 1 lemon
Olive oil for drizzling
¼ teaspoon smoked paprika
½ cup torn fresh parsley leaves
Reynolds Wrap® Aluminum Foil
Directions
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.
For evenly baked garlic bulbs, create a foil packet using Reynolds Wrap® Aluminum Foil.
Info | Soup Recipes With Chicken Broth And Potatoes
prep:
30 mins
cook:
1 hr 20 mins
total:
1 hr 50 mins
Servings:
8
Yield:
8 servings
Images of Soup Recipes With Chicken Broth And Potatoes
Soup Recipes With Chicken Broth And Potatoes / Cauliflower is a superb replacement for potatoes and this soup this is a simple recipe and is a healthier alternative to the traditional leek and potato soup.
