ROASTED GARLIC SOUP WITH PROSCIUTTO AND GRUYERE

ROASTED GARLIC SOUP WITH PROSCIUTTO AND GRUYERE image

Yield 4 to 6 servings

Number Of Ingredients 11

40 garlic cloves, peeled
1/4 cup olive oil
6 cups chicken stock or canned low-salt chicken broth
1 cup Chardonnay or other dry white wine
2 large russet potatoes, peeled , chopped
12 ounces Gruyere cheese, grated
1/2 cup whipping cream
2 tablespoons dry Sherry
2 tablespoons Cognac or brandy
1 cup diced onion
1 cup diced prosciutto

Steps:

Preheat oven 350 degrees. 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.