Garlic Soup with Crispy Prosciutto
Crispy prosciutto and a dash of lemon zest are added to this soup of chicken broth, herbs, and garlic that is creamy in texture.
Preheat oven to 350 degrees F.
Using a sharp knife trim the top off of each head of garlic keeping the bulb intact.
Place each bulb in a square of Reynolds Wrap Aluminum Foil.
Drizzle each bulb with 1 tablespoon of olive oil sprinkle with salt pepper and about 1 teaspoon of thyme leaves.
Wrap foil around bulbs and place on a baking sheet.
Bake for 30-35 minutes or until garlic is very tender.
Open foil carefully by cutting along top with a sharp knife allowing steam to escape; then open top.