Roasted Garlic and Onion Soup

Cookbook

Roasted Garlic and Onion Soup

Zuppa All'Aglio E Cipolla
6 servings
Prep: 10 min; cook: 20 min

Roasted Garlic and Onion Soup Heartwarming and surprisingly smooth textured, this old-time comfort food will help you make it through the coldest of winters. To make it a little more nourishing, I like to tear a piece of my heartly homemade bread into bite-size pieces and place some in each howl before ladling in the hot garlicky soup. This is definitely a classic "antifreeze".

2 medium bulbs Roasted Garlic (see book)
1 tablespoon olive oil
1/2 cup chopped imported prosciutto
or fully cooked smoked ham (about 4 ounces)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil leaves
2 medium onions, coarsely chopped (1-1/2 cups)
1 large baking potato, peeled and shredded
2 cans (14 1/2 ounces) chicken broth (3-1/2 cups)
1/4 teaspoon white pepper
1/4 cup freshly grated imported Parmesan cheese

1. Make Roasted Garlic. Remove 12 garlic cloves from the bulbs; mash with fork to make a paste.

2. Heat oil in 3-quart saucepan over medium-high heat. Cook prosciutto, parsley, basil and onions in oil about 5 minutes, stirring occasionally, until onions are tender.

3. Stir in potato and broth. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.

4. Stir in roasted garlic paste, white pepper and cheese. Simmer uncovered about 10 minutes, stirring occasionally, until thickened.

1 Serving: Calories 150 (Calories from fat 70), Fat 8 g (Saturated 2g), Cholesterol 10 mg, Sodium 860 mg, Carbohydrate 12 g,(Dietary Fiber 1g), Protein 9g . % Daily Value: Vitamin A 2%, Vitamin C 8%, Calcium 8%, Iron 6%. Diet Exchanges: 1/2 Lean Meat, 2 Vegetable, 1 Fat.

Buy the Book!

Betty Crocker's Italian Cooking
Recipes by Antonio Cecconi
IDG Books Worldwide, Inc., 2000
Hardback, $23.95
Full-color photographs throughout
ISBN: 0-7645-6078-6
Recipe reprinted by permission.