POTATO SOUP WITH CARAMELIZED SHALLOTS

By gaster16

Ingredients

• 2 garlic bulbs
• 8 tablespoons olive oil
• 2 cups chopped leeks
• 2 cups chopped onions
• 1/3 cup chopped celery
• 4 teaspoons ground coriander
• 3-1/4 lbs. potatoes peeled and cut into 3/4” pieces
• 8 cup vegetable or chicken stock
• 2 cups sliced shallots about 10 large

Preparation

Step 1

Preheat oven to 350 degrees. Rub garlic heads with 1 tablespoon oil. Place in small baking dish, cover with foil. Bake until garlic is tender, about 1 hour. Cut tops off garlic, squeeze out roasted garlic and reserve.

Heat 4 tablespoons oil in pot over medium-low heat. Add leeks, onions and celery, saute until tender but not brown, about 20 minutes. Add coriander, stir 2 minutes. Add potatoes, stir 2 minutes. Add roasted garlic and 8 cups stock, bring to boil. Reduce heat, simmer until potatoes are very tender, about 20 minutes. Cool slightly. Working in batches, puree soup in blender. Heat 3 tablespoons oil in skillet over medium heat. Add shallots, saute until deep golden about 15 minutes. Bring soup to simmer in pot. Thin with more stock, if desired. Season with salt and pepper. Ladle into bowls and top with caramelized shallots.