Roasted Garlic Soup
By clbrosnan
Ingredients
- 2 large heads garlic, split in
- half horizontally
- 4 cup olive oil
- ,1 2 cups peeled and diced
- Yukon gold potatoes
- 3 cups vegetable broth
- 12 cup heavy whipping cream
- '1/2 teaspoon salt
- 11/2 teaspoon cracked black pepper
- 1 recipe Croutons (recipe
- follows)
- 4 pieces bacon, cooked and
- crumbled
Details
Servings 4
Preparation
Step 1
1. Preheat oven to 400°. Place garlic
aves on aluminum foil. Drizzle with
ve oil. Cover with aluminum foil.
.crimping edges to form a packet.
2. Bake until cloves are soft, 45 to
55 minutes. Let garlic cool. Squeeze
cloves out of garlic pod. Reserve
cooked garlic.
3. Place potatoes in a medium
stockpot. Cover with vegetable broth.
Bnng to a boil over high heat. Reduce
to medium heat. Simmer until
potatoes are cooked through, 10 to
15 minutes. Let cool for 10 minutes.
4. In the container of a blender, puree
potatoes and broth with reserved
garlic cloves, working in batches if
necessary, Return to stockpot.
5. Add cream, salt, and pepper
to potato mixture. Heat over
medium-low heat until heated
through, 4 to 5 minutes. Garnish
with Croutons and bacon.
croutons
Yield: 1'/2 cups
11(2cups 1(2-inch cubes
sourdough bread
2 tablespoons extra-virgin olive oil
1(2teaspoon kosher salt
1(2teaspoon ground black pepper
1. Preheat oven to 400°. Drizzle olive
oil over sourdough cubes, tossing
gently to coat. Sprinkle with salt and
pepper. Place on a baking sheet.
2. Bake until golden brown, 10 to 15
minutes. Store in an airtight container
until needed.
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