1 oz. thinly sliced prosciutto, finely chopped (about 3/4 cup)
4 cups lower-salt chicken broth
1/4 cup heavy cream
2 Tbs. cornstarch
Instructions
Position a rack in the center of the oven and heat the oven to 400°F.
In a large bowl, toss the celery and garlic with 2 Tbs. of the oil, the vinegar, celery seeds, 1/2 tsp. salt, and 1/2 tsp. pepper. Transfer to a rimmed baking sheet and roast until browned in spots, about 35 minutes.
Meanwhile, in a small skillet, heat the remaining 1 Tbs. oil over mediumhigh heat. Add the prosciutto and cook, stirring occasionally, until crisp, 1 to 2 minutes. Transfer to a paper-towel-lined plate and set aside.
Working in batches, purée the celery mixture with the broth in a blender until smooth. Pass through a fine-mesh strainer into a 4-quart saucepan, pressing hard with a spatula to force the liquid through.
In a small bowl, whisk the cream and cornstarch together. Bring the soup to a boil, then lower the heat to a simmer. Whisk the cream mixture into the soup a little at a time until thickened to your liking; you may not need it all. Skim off any foam with a spoon. Season to taste with salt and pepper. Serve garnished with the prosciutto and thinly sliced celery leaves.
nutrition information (per serving)-
Calories (kcal)- 170, Fat (kcal)- 12, Fat Calories (g)- 110, Saturated Fat (g)- 4, Protein (g)- 6, Monounsaturated Fat (g)- 7, Carbohydrates (mg)- 11, Polyunsaturated Fat (mg)- 1, Sodium (g)- 320, Cholesterol (g)- 20, Fiber (g)- 2,
Originally Submitted
4/24/2016
0 Out of 5 from
0 reviews
You can add this Roasted Celery and Garlic Soup with Crisp Prosciut recipe to your own private DesktopCookbook.
