ROASTED GARLIC SOUP WITH PROSCIUTTO & GRUYERE

ROASTED GARLIC SOUP WITH PROSCIUTTO & GRUYERE image

Categories Cheese

Yield 4 to 6

Number Of Ingredients 11

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40 garlic cloves, peeled
¼ 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 oz Gruyere cheese, grated
½ cup whipping cream
2 tbsp dry sherry
2 tbsp cognac or brandy
1 cup diced onion
1 cup diced prosciutto

Steps:

Preheat oven to 350°. 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; sauté until golden, about 7 minutes. Add prosciutto; sauté until heated through, about 2 minutes. Stir mixture into soup. Season with salt and pepper. Stir over medium heat to rewarm.