artichoke-parmesan-soup with a proscuitto-parmesan-crostini

last sunday my husband and i went to the beverly hills grill for dinner and i had the best soup that i have ever ate, artichoke parmesan soup.  i decided to attempt making my own and when my husband wasn't feeling well today i thought it would be the perfect light dinner for him and a great opportunity to attempt re-creating the soup.  the re-creation was a success and ryan thought he was even feeling a little better after dinner:)  i posted my recipe below..

ingredients:
3 yukon gold potatoes
2 cans artichoke hearts
evoo
1 and 1/4 cups grated parmiggiano reggiano
3 cups chicken stock
1 tablespoon freshly squeezed lemon juice
1 tablespoon thyme
1 tablespoon fresh parsley
10 cloves garlic
2 shallots
3/4 cup dry white wine
2 parmesan rinds 
1 tablespoon butter
1/2 cup of heavy whipping cream

directions:
pre-heat the oven to 350 and start preparing the garlic infused olive oil to drizzle atop the soup.  place 6 large peeled garlic cloves in a small ramekin and cover with evoo. once the oven has pre-heated, place the ramekin in the oven until the garlic roasts (turning brown in color), approximately 30 minutes.  in the meantime, begin preparing the soup by peeling and quartering the potatoes and placing in a dutch oven over medium heat with 1 tablespoon of butter and two turns of evoo. then coarsley chop the remaining garlic cloves with the two shallots and add to the dutch oven.  saute the potatoes with the shallots and garlic for 5 minutes before adding the wine, chicken stock, lemon juice, thyme, parsley, and the parmesan rinds.  then, stir in the parmesan and add salt and pepper to taste.  bring the mixture to a boil, then reduce the heat and simmer covered for 40 minutes.  after simmering, stir in 1/2 cup of heavy whipping cream and remove the parmesan rinds.  transfer the soup to a food processor (bit by bit) and process until smooth. once you pour the soup into bowls, place the proscuitto parmesan crostini on top and drizzle with the garlic infused olive oil.

proscuitto-parmesan-crostini

ingredients:
4 slices of bread
4 slices thinly sliced proscuitto di parma
shaved parmesan
evoo

directions:
pre-heat the oven to 400, then toast the crostinis with some drizzled olive oil for 3-4 minutes a side. after toasting, spread a light layer of shaved parmesan on top and then wrap with the proscuitto and top with extra parmesan. then return the toasts to the oven to melt the parmesan/crisp the proscuitto or, using a kitchen torch, brown the proscuitto and parmesan just lightly.