4 cups chicken stock or canned low-sodium chicken broth
3 heads of garlic (8 ounces) separated into unpeeled cloves
2 teaspoons extra-virgin olive oil
1/4 teaspoon sugar
Large pinch of saffron threads (optional)
Salt and freshly ground pepper
1 to 2 tablespoons fresh lemon juice
4 ounces small pasta shapes
1 1/2 tablespoons heavy cream or crème fraîche (optional)
2 ounces lean country ham, cut into thin slivers (1/3 cup)
1 ounce Parmigiano-Reggiano cheese, cut into thin slivers
How to Make It
Tie the thyme sprigs and bay leaf together with a piece of string. In a heavy saucepan, combine the herbs with the stock, garlic, olive oil, sugar and saffron. Add a pinch of salt and bring to a boil over moderate heat. Reduce the heat to low, cover and simmer until the garlic is soft, about 35 minutes. Discard the herbs. Transfer the garlic to a plate and let cool.
Peel the garlic and add the cloves to a blender with 1 cup of the cooking liquid. Blend until smooth. Return the puree to the saucepan and season with salt and pepper. Add the lemon juice as necessary to sharpen the flavor.
In a medium saucepan of boiling salted water, cook the pasta until al dente; drain well.
Bring the soup to a simmer and stir in the cream. Add the ham and pasta and ladle into bowls. Garnish with the cheese and serve at once.
The soup can be prepared through Step 2 and refrigerated for up to 1 day.
One Serving (With Cream) Calories 309 kcal, Protein 16gm, Carbohyrdate 41 gm, Cholesterol 28 mg, Total Fat 9.8 gm, Saturated Fat 4.4 gm.
Pair with a floral Alsatian Riesling or a juicy Pinot Noir from Oregon.
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