Garlic Soup with Crispy Prosciutto Recipe

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.