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

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.