Saturday, December 02, 2006

roasted garlic soup

3 tbs olive oil
1 medium onion, chopped
4 cups chicken or vegetable stock
2 lbs yellow potatoes, peeled, cut into ½-inch pieces
3 bulbs garlic
kosher salt/fresh ground pepper

Slice off top third of each head of garlic. Line a small baking pan with parchment paper and place garlic bulbs on top. Drizzle with 1 tbs of the oil. Sprinkle with salt and roast at 350F for about 45 minutes, until garlic cloves are very tender. Let cool slightly then, wearing foodservice gloves, squeeze cloves from garlic heads. Discard husks.

Meanwhile, heat remaining olive oil in a large pot over medium heat. Add chopped onion and sauté until lightly golden. Add stock, potatoes and roasted garlic. Bring to a simmer, reduce heat to medium-low and continue to simmer until potatoes are tender to the tip of a knife. Puree coarsely using a hand blender. Season to taste with salt and pepper.

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