Zuppa All'Aglio E Cipolla
Prep: 10 min; cook: 20 min
Heartwarming and surprisingly smooth textured, this old-time comfort food will help you make it through the coldest of winters. To make it a little more nourishing, I like to tear a piece of my heartly homemade bread into bite-size pieces and place some in each howl before ladling in the hot garlicky soup. This is definitely a classic "antifreeze".
2 medium bulbs Roasted Garlic (see book)
1 tablespoon olive oil
1/2 cup chopped imported prosciutto
or fully cooked smoked ham (about 4 ounces)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil leaves
2 medium onions, coarsely chopped (1-1/2 cups)
1 large baking potato, peeled and shredded
2 cans (14 1/2 ounces) chicken broth (3-1/2 cups)
1/4 teaspoon white pepper
1/4 cup freshly grated imported Parmesan cheese
1. Make Roasted Garlic. Remove 12 garlic cloves from the bulbs; mash with fork to make a paste.
2. Heat oil in 3-quart saucepan over medium-high heat. Cook prosciutto, parsley, basil and onions in oil about 5 minutes, stirring occasionally, until onions are tender.
3. Stir in potato and broth. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.
4. Stir in roasted garlic paste, white pepper and cheese. Simmer uncovered about 10 minutes, stirring occasionally, until thickened.
1 Serving: Calories 150 (Calories from fat 70), Fat 8 g (Saturated 2g), Cholesterol 10 mg, Sodium 860 mg, Carbohydrate 12 g,(Dietary Fiber 1g), Protein 9g . % Daily Value: Vitamin A 2%, Vitamin C 8%, Calcium 8%, Iron 6%. Diet Exchanges: 1/2 Lean Meat, 2 Vegetable, 1 Fat.
Betty Crocker's Italian Cooking
Recipes by Antonio Cecconi
IDG Books Worldwide, Inc., 2000
Full-color photographs throughout
Recipe reprinted by permission.
This page created September 2001
Anatolia: Turkish Recipes
The Beer Bible
Beetlebung Farm Cookbook
Bird in Hand (Chicken)
Bob's Joke Burgers
Dinner at Home
Fast Food (Andrew Weil)
Food 52 Genius
The Food Lab
Heritage Southern Recipes
Jemima Code African Recipes
Near & Far World Recipes
NOPI Restaurant Cookbook
Oxford Companion to Wine
Phoenix Claws: Chinese
The Third Plate
V Is for Vegetables
What Katie Ate
The Whole 30
Whole Food Kitchen
Zahav Israeli Cooking
Copyright © 1994-2016,