Soups & Chowders
… A Collection of the World’s Best RecipesROASTED GARLIC SOUP
PREP TIME: 10 minutesCOOKING TIME: 45 minutesSERVINGS: 6
|
INGREDIENTS:
3 bulbs garlic
1 large white onion 1 tsp kosher salt 1 tsp black pepper 1 tbls extra virgin olive oil 1 tbls butter 4 cups chicken stock 2 large russet potatoes, peeled and diced 1/2 cup white wine 1/2 cup heavy cream 2 tbls creamy Italian dressing 1/2 cup grated parmesan cheese 1 cup seasoned croutons 1 tbls minced parsley (optional) |
 |
INSTRUCTIONS:
Preheat oven to 400 degrees.
Cut bases from each garlic bulb and place cut side up on its own 6 inch pieces of aluminum foil.
Put all three garlic bulbs and drizzle each bulb with a bit of olive oil.
Close foil around each individual bulb and place them in a small baking dish, roasting for 40 minutes.
While the garlic is roasting, prepare the soup base.
Melt butter over medium-high heat in a medium soup pot.
Remove garlic from oven and partially loosen each foil packet to allow bulbs to cool.
Add onion, salt and pepper and sauté until the onion appears translucent, 2-3 minutes.
Add wine and Italian dressing and simmer for another 2 minutes.
Add chicken stock and potatoes.
Bring the pot to a simmer, reduce heat, cover and keep simmering until potatoes are soft.
With garlic bulbs now cooled, remove cloves from skins, press and add to soup mixture.
Using an immersion blender or low-speed electric mixer, blend the soup until it creamy.
Add cream and parmesan cheese, then season to taste with salt and pepper.
Serve with croutons and sprinkled parmesan cheese.
Sprinkle a bit of minced parsley if desired.
Cut bases from each garlic bulb and place cut side up on its own 6 inch pieces of aluminum foil.
Put all three garlic bulbs and drizzle each bulb with a bit of olive oil.
Close foil around each individual bulb and place them in a small baking dish, roasting for 40 minutes.
While the garlic is roasting, prepare the soup base.
Melt butter over medium-high heat in a medium soup pot.
Remove garlic from oven and partially loosen each foil packet to allow bulbs to cool.
Add onion, salt and pepper and sauté until the onion appears translucent, 2-3 minutes.
Add wine and Italian dressing and simmer for another 2 minutes.
Add chicken stock and potatoes.
Bring the pot to a simmer, reduce heat, cover and keep simmering until potatoes are soft.
With garlic bulbs now cooled, remove cloves from skins, press and add to soup mixture.
Using an immersion blender or low-speed electric mixer, blend the soup until it creamy.
Add cream and parmesan cheese, then season to taste with salt and pepper.
Serve with croutons and sprinkled parmesan cheese.
Sprinkle a bit of minced parsley if desired.