Roasted celery garlic soup with crispy prosciutto

Omit prosciutto to make vegetarian

Serves 4

  1. 1-1/2lb celery
  2. 20 cloves garlic, peeled
  3. 2tb oil
  4. 1tb red wine vinegar
  5. 1tsp celery seed
  6. 1oz proscuitto
  7. 1 quart stock
  8. 4tb cream
  9. 2tb cornstarch
  10. 4tb celery leaves
  • Toss 1-5 and place in a 400 degree oven, along with prosciutto in a single layer on a separate baking sheet, and roast for 20 minutes. Remove prosciutto and continue roasting for 15 minutes.
  • Add mixture to pot, add broth and puree. Bring to a boil, bring back down to a simmer and whisk in 8-9. Simmer for 5 minutes and serve with crumbled prosciutto and celery leaves.

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