Creamy Garlic Soup with Pasta, Ham & Parmesan
Ingredients
- 8 fresh thyme sprigs
- 1 bay leaf
- 4 C chicken stock
- 3 heads of garlic, separated into unpeeled cloves
- 2 t EVO
- 1/4 t sugar
- Large pinch Saffron threads
- Salt & pepper
- 1-2 T lemon juice
- 4 oz ditalini
- 1 1/2 T heavy cream (optional)
- 2 oz diced, fried pancetta
- 1 oz slivered Parmesan cheese
Details
Preparation
Step 1
Tie thyme sprigs & bay leaf together. In heave saucepan, combine herbs with stock, garlic, olive oil, sugar & saffron. Add pinch of salt & bring to a boil. Reduce heat to low, cover & simmer until garlic is soft, @ 35 min. Discard herbs. Transfer garlic to plate & let cool.
Peel garlic & add cloves to blender with 1 cup of cooking liquid. Blend until smooth. Return to saucepan & season with salt & pepper. Add lemon juice as necessary to sharpen flavor.
In medium sauce saucepan of boiling water, cook pasta until al dente; drain well.
Saute pancetta cubes until crispy.
Bring soup to simmer & stir in cream. Add ham & pasta & ladle into bowls. Garnish with cheese & serve.
This soup can prepared through Step 2 and refrigerated for 1 day.
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