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the potato and shallot soup with crispy prosciutto in a bowl garnished with crispy prosciutto, green onion, parmesan cheese, and the oil from roasting the shallots and garlic closeup
Jason Miller

Potato and Shallot Soup with Crispy Prosciutto

5 from 2 votes
Gluten free and creamy, roasted shallots and garlic give this soup a comforting flavor!
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 people
Course: Dinner, lunch, Main Course, Side Dish, Soup
Cuisine: American
Calories: 510
Ingredients Equipment Method Nutrition

Ingredients
  

Roasted Aromatics
  • 5 oz. shallot peeled
  • 4 cloves garlic large, peeled
  • 3 Tbspn. olive oil extra virgin
  • 1 sprig rosemary fresh
  • 1 pinch salt kosher
  • ½ pinch black pepper fresh ground preferred
Soup Base
  • 1¾ lb. red potatoes peeled and cut into ¾ inch chunks
  • 4 cup water
  • 3 tsp. bouillon base, chicken Better than Bouillon brand preferred
  • 1 cup heavy cream
Crisp Prosciutto/Garnishes
  • 4 tsp. parmesan cheese finely grated
  • 3 each green onion thinly sliced
  • 3 oz. prosciutto di Parma thinly sliced

Equipment

  • 1 Cutting Board
  • 1 knife
  • 1 vegetable peeler
  • 1 baking sheet pan lined with parchment paper
  • 1 Immersion blender stand blender
  • 1 cheese grater microplane preferred
  • 1 large pot
  • Aluminum foil as needed for roasting the garlic and shallots

Method
 

Roasting Shallots and Garlic
  1. Heat an oven to 350 degrees.
  2. Place garlic cloves, shallots, rosemary, olive oil, and salt and pepper into a foil packet and crimp to seal closed.
  3. Bake in oven on center rack for approximately 45 minutes, or until garlic and shallots are soft and very aromatic.
  4. Reserve garlic and shallots, and oil separately.
Crisping Prosciutto
  1. Heat oven to 500 degrees.
  2. Lay prosciutto slices on a parchment paper lined baking sheet pan in a single layer.
  3. Bake in oven for 7 minutes, until lightly sizzling, and fat is shrunken and rendered.
  4. Remove from oven and place on a paper towel to drain fat.
Preparing Soup
  1. In a large pot, combine potatoes, water, and bouillon.
  2. Bring pan to a boil over medium-high heat.
  3. Boil until potatoes are fall-apart tender, about 20 to 30 minutes.
  4. Add the shallots and garlic.
  5. Add heavy cream.
  6. Blend until completely smooth with immersion blender.
Serving/Garnishes
  1. Ladle the soup into bowls.
  2. Grate cheese on top.
  3. Sprinkle green onions and shards of crispy prosciutto on top.
  4. Put a drizzle of olive oil over the top of the soup.
  5. Enjoy.

Nutrition

Calories: 510kcalCarbohydrates: 44gProtein: 11gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 85mgSodium: 447mgPotassium: 1076mgFiber: 6gSugar: 6gVitamin A: 979IUVitamin C: 43mgCalcium: 155mgIron: 2mg

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