Creamy Garlic Soup with Pasta, Ham & Parmesan

By [e-mail]

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

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.