Roasted Garlic SoupThis is one of my oldest recipes. I plucked it from the cooking section of the Dallas Morning News and gave it a whirl. It was the first time I ever went in the kitchen with the objective of trying something completely new and being happily surprised when it turned out exactly as awesome as I intended. I’ve tweaked the recipe quite a bit over the years but the core of it is still the same as the day I clipped it more than 15 years ago.
Roast the garlic. Cut the end off the bulb, coat in olive oil and place in aluminum foil. Put in the oven with the broiler on high for 15 minutes then open the foil and continue to cook the garlic with the cut sides up. Remove and let cool.
Boil a small pot of water and add the potato cubes. Cook until soft then remove and drain.
In a saucepan, saute onions in teh butter and olive oil until tender. Add the garlic by squeezing the bulbs so the individual cloves ooze out. Add the potatoes, stock, rosemary then the salt and pepper to taste. Cook until the potatoes are completely tender, about 12 minutes.
Pour into a blender or food processor with evaporated milk and puree smooth. Serve immediately.
more: soups, stocks & stews
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