GARLIC SOUP WITH CRISPY PROSCIUTTO
A first course guaranteed to impress from Karen Mordechai of Sunday Suppers.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 28 g, Cholesterol 89.7 mg, Fat 36.6 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 16.3 g, Sodium 575.8 mg, Sugar 1.5 g
PROSCIUTTO AND PARMESAN PINWHEELS
Very easy appetizer. Absolutely delicious.
Provided by Claire Mooney Gillen
Categories Appetizers and Snacks Wraps and Rolls
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray.
- Roll the thawed pastry out onto a flat surface. Spread Dijon mustard to taste on the pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick sections. Arrange the sections on the prepared baking sheet.
- Bake 10 to 12 minutes.
Nutrition Facts : Calories 473.3 calories, Carbohydrate 28.3 g, Cholesterol 27.6 mg, Fat 33.6 g, Fiber 1 g, Protein 14.3 g, SaturatedFat 11 g, Sodium 793.9 mg, Sugar 0.6 g
PARMIGIANO PUMPKIN SOUP WITH FRIZZLED PROSCIUTTO
Make and share this Parmigiano Pumpkin Soup With Frizzled Prosciutto recipe from Food.com.
Provided by Brookelynne26
Categories Pumpkin
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large deep skillet over med-high heat. Add the meat and saute until crisp and frizzled, about 1 minute. Remove and reserve.
- Reduce heat to medium, add onion and saute till tender(do not brown) about 3 minutes. Add garlic and cook a few seconds, until aromatic. Stir in pumpkin, broth, nutmeg, salt, and pepper and bring to a boil. Transfer to slow cooker, cover and cook 3-4 hours on high, 6-8 hours on low.
- Stir in the cream and cheese and heat through, about 5 minute Stir in parsley and garnish with prosciutto.
Nutrition Facts : Calories 168.6, Fat 10, SaturatedFat 4.5, Cholesterol 22.1, Sodium 397.3, Carbohydrate 16.7, Fiber 1.3, Sugar 2.5, Protein 5.4
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- Heat the oil in a large deep skillet over medium-high heat. Add the prosciutto and sauté until crisp and frizzled, about 1 minute. Remove with a slotted spoon and reserve.
- Reduce the heat to medium, add the onion to the skillet, and sauté until tender (do not brown), about 3 minutes. Add the garlic and cook for a few seconds, until aromatic. Stir in the pumpkin, broth, nutmeg, salt, and pepper and bring to a boil. Transfer to a 5- to 6-quart slow cooker, cover, and cook for 3 to 4 hours on high, or 6 to 8 hours on low.
- Stir in the cream and Parmesan and heat through, about 5 minutes. Stir in the parsley and garnish with the frizzled prosciutto.
- Even though the length of cooking time for this soup would make it possible to use fresh pumpkin instead of canned, I advise you not to. Libby’s canned pumpkin (the most commonly available brand) is made from a specially cultivated strain of pumpkin designed for cooking. It is richer, creamier, and tastier than any fresh pumpkin you can purchase.
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