Potato And Roasted Garlic Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 large: Heads garlic, unpeeled
2 tbsp: Olive oil,
2 medium: Onions, chopped
4 lbs: Potatoes, yellow-fleshed like Yukon Gold preferred but any boiling potato will be fine
8 cup: Water,
SCALLION PURE GARNISH
1/2 cup: Olive oil,
2 cup: Scallion greens, chopped
Directions:
On a flat surface, smash garlic heads, root ends up, with the palm of
the hand to break up cloves, leaving peels intact. Put garlic on a
sheet of foil and drizzle with 1 tbsp oil. Sprinkle garlic with salt
and pepper to taste and wrap tightly in foil. Bake garlic in the
middle of the oven at 400 F for 40 minutes or until very tender.
Unwrap garlic carefully and let stand until cool enough to handle. In
a bowl, squeeze roasted garlic out of cloves by squeezing one end,
discarding the skin.
In a kettle, cook onions in remaining tablespoon of oil over moderate
heat until softened. Peel and cut potatoes into 1/2-inch pieces and
add to kettle with water. Bring water to a simmer and cook potatoes,
covered, stirring occasionally, until very tender, about 20 minutes.
Transfer half of potatoes with cooking liquid to a bowl and in a
blender, in batches, puree with garlic until smooth. Transfer
mixture as pureed back to kettle, stirring, and season soup with salt
and pepper.
Pour soup into serving bowls; garnish each with 1/2 tbs scallion
puree. Serve with crusty bread.
Scallion pure:
In a saucepan heat 1/4 cup oil over moderate heat and cook scallions
just until tender and bright green in color (do not let brown.) In a
blender, pure scallion mixture with the remaining 1/4 cup oil until
smooth. Season pure with salt and pepper and let cool. Makes about
3/4 cup.
MM by Dave Sacerdote
Source from luhu.jp
the hand to break up cloves, leaving peels intact. Put garlic on a
sheet of foil and drizzle with 1 tbsp oil. Sprinkle garlic with salt
and pepper to taste and wrap tightly in foil. Bake garlic in the
middle of the oven at 400 F for 40 minutes or until very tender.
Unwrap garlic carefully and let stand until cool enough to handle. In
a bowl, squeeze roasted garlic out of cloves by squeezing one end,
discarding the skin.
In a kettle, cook onions in remaining tablespoon of oil over moderate
heat until softened. Peel and cut potatoes into 1/2-inch pieces and
add to kettle with water. Bring water to a simmer and cook potatoes,
covered, stirring occasionally, until very tender, about 20 minutes.
Transfer half of potatoes with cooking liquid to a bowl and in a
blender, in batches, puree with garlic until smooth. Transfer
mixture as pureed back to kettle, stirring, and season soup with salt
and pepper.
Pour soup into serving bowls; garnish each with 1/2 tbs scallion
puree. Serve with crusty bread.
Scallion pure:
In a saucepan heat 1/4 cup oil over moderate heat and cook scallions
just until tender and bright green in color (do not let brown.) In a
blender, pure scallion mixture with the remaining 1/4 cup oil until
smooth. Season pure with salt and pepper and let cool. Makes about
3/4 cup.
MM by Dave Sacerdote
Source from luhu.jp
Tags
Soups/stew