Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350^F. | 2. In a baking dish toss the garlic and oil. | 3. Bake, covered with foil, about 45 minutes until tender, stir now and then. | 4. Place garlic in a large saucepan and reserve the oil. | 5. Add chicken broth, wine and potatoes. | 6. Cook at a simmer about 20 minutes, until potatoes are tender, stirring now and then. | 7. Add the cheese and stir until melted. | 8. Remove from heat and let stand 5 minutes. | 9. In a blender, puree the soup in batches and strain into another large saucepan. | 10. Add the cream, sherry, and Cognac. | 11. In a large skillet, heat the reserved oil and saute the onion until golden, about 7 minutes. | 12. Add prosciutto and saute until heated through, about 2 minutes. | 13. Stir into soup. | 14. Season and stir over medium heat until serving temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
garlic	40	cloves	peeled	178.8	39.672	7.632000000000001	0.6
chicken broth	6	cups	reduced sodium	-	-	-	-
vermouth	1	cup		-	-	-	-
baking potato	2		peeled chopped	-	-	-	-
swiss cheese	12	ounces	grated	1336.986	4.8989	91.7179	105.428
whipping cream	1/2	cup		175.2	1.776	1.3019999999999998	18.546
sherry	2	tablespoons		-	-	-	-
cognac	2	tablespoons		-	-	-	-
onion	1	cup	diced	64.0	14.944	1.76	0.16
prosciutto	1	cup	diced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.